Oriental Wok's General Wong's Chicken
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 4 min | Yield: 4 servings |
Mike Wong's Oriental Wok is by far the best Chinese I've tasted. This is his rendition of the General Tso's Chicken.
Ingredients
- 8 oz Chicken Breast
- 1 egg
- 2 tsp 100% Pure Cornstarch
- 1 tbsp Pepper, White
- 1 tsp Salt
- 1 tbsp Soybean Oil
- 1/4 cup Red Bell Peppers
- 1/2 cup Yellow Onion
- 1/2 cup Carrots
- 1/4 cup Sliced Water Chestnuts
- 1/4 cup Peapods
- 1/4 cup Mushrooms
Directions
Cut chicken into 1" chunks. Coat chicken with mixture of egg (scrambled), cornstarch, pepper, and salt. Heat 1/4 cup oil in a deep skillet or wok to 250 °F. Place chicken into hot oil for 3 minutes. Reduce heat and continue to cook chicken for another 2 minutes. Remove chicken from oil and set aside to drain off excess oil.
Place 1 tablespoon oil in skillet or wok over medium heat. Stir-fry vegetables (cut similarly) for 1 minute. Add 1 cup (more or less to taste) of Oriental Wok General Wong's Sauce. Continue to cook until sauce is hot and bubbling. Add chicken and stir to evenly coat vegetables and chicken.
for sauce and video:
http://www.orientalwok.com/recipe-generalwongs.php
Serves 4.