Tuesday, March 18, 2014

General Tsos Chicken

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You will find the popular, delicious, spicy and sweet General Tsos Chicken in any Chinese Restaurant Menu, but with all the bad oils and MSG (monosodium glutamate,) it's so much healthier, (and not to mention cheaper,) if you make it in your kitchen.
Honestly, this recipe is a much more challenging recipe to try...but I guarantee you...it can't get any more tasty!
16 Ingredients You Will Need:
- 1/2 cup of arrowroot powder (cornstarch works just as well, and it's much healthier!)
- 1/4 cup of water
- 1 1/2 tsp of garlic (I used granulated garlic)
- 1 1/2 tsp fresh ginger root
- 3/4 cup of sugar (I used rapadura)
- 1/4 cup soy sauce
- 1/4 cup white wine vinegar
- 1/2 cup HOT chicken broth (heat it up if you have to)
- 3 1bs. boneless chicken breasts (cut into bite size pieces)
- 1/2 cup soy sauce
- 1 tsp ground black pepper
- 1 egg
- 1 cup arrowroot power 
- 1 cup coconut oil (or any oil of your choice. Coconut is the healthiest, though!)
- 2 cups chopped green onions
- 16 chile peppers, sun-dried
DIRECTIONS:

1.
To Make Sauce: In a large bowl combine 1/2 cup arrowroot powder and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves. Refrigerate until needed.
2.
To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup arrowroot powder and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
3.
To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add arrowroot powder or water as needed until sauce is as thick as you like it).


1. Start a batch of rice (we use brown rice).
2. Cut up the boneless, skinless chicken breasts into bite size pieces.
3. In a large bowl combine 1/2 cup arrowroot powder and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves. Refrigerate until needed.
4. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper.
5. Stir in egg. Add 1 cup arrowroot powder and stir until chicken is evenly coated. Add oil to help separate chicken pieces.
6. Heat up coconut oil in a frying pan.
7. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy.
8. When it is finished frying drain the chicken on paper towels.
9. To Make Mixture: Place a small amount of oil in pan and heat until it is hot.
10. Add scallions and dried chile peppers and stir-fry briefly.
11. Remove sauce from refrigerator and stir.
12. Pour the sauce into the pan with the scallions and peppers.
13. Then add (already) fried chicken and cook until sauce thickens (add arrowroot powder or water as needed until sauce is as thick as you like it).
14. Serve warm over rice. Enjoy!
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(My family enjoying the meal.)

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Hope you enjoy it too!
~Mel

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