General Tsao's Chicken II
Brown Rice
Ingredients
- 4 cups vegetable oil for frying
- 1 egg
- 1½ lb boneless, skinless chicken thighs, cut into ½ inch cubes
- 1 tsp salt
- 1 tsp and ½ cup white sugar
- 1 pinch white pepper
- 1 cup cornstarch
- 2 Tbsp vegetable oil
- 3 Tbsp chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chiles
- 1 strip orange zest
- ¼ tsp ground ginger
- 3 Tbsp chicken broth
- 1 Tbsp rice vinegar
- ¼ cup soy sauce
- 2 tsp sesame oil
- 2 Tbsp peanut oil
- 2 tsp cornstarch
- ¼ cup water
Instructions
- Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375°F.
- Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 tsp sugar, and white pepper; mix well. Mix in cornstarch a little bit at a time until the chicken cubes are well coated.
- In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
- Heat 2 Tbsp vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add ½ cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
- Dissolve 2 tsp of cornstarch into the water and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Side Dish Ingredients
- 2¼ cups uncooked long-grain white rice
- 1½ (14-oz) cans beef broth
- 1½ (10.5-oz) cans condensed French onion soup
- ¼ cup and 2 Tbsp butter, melted
- 1 Tbsp and 1½ tsp Worcestershire sauce
- 1 Tbsp and 1½ tsp dried basil leaves
Side Dish Instructions
- Preheat oven to 350°F.
- In a 2-quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.
- Bake covered for 1 hour, stirring once after 30 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
634
|
425
|
1059
|
| Fat (g) | 37 | 14 | 51 |
| Sat. Fat (g) | 6 | 8 | 14 |
| Protein (g) | 24 | 9 | 33 |
| Carb (g) | 54 | 66 | 120 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 1192 | 1091 | 2283 |
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