Sometimes, you just want Chinese food.
I mean really good, salty, covered in gooey-goodness Chinese food, delivered to your door.
And then you realize you live in Milford, Nebraska and there is NOWHERE that delivers to your house down the dirt road.
And then you cry.
No, really, ask my husband. I have cried.
Fear not! I have found the BEST General Tso’s Chicken recipe ever! After trying a few from Pinterest and adding a few of my own ingredients, I have found something I like just as much, if not more, than the General Tso’s from BoBo’s back in Olathe.
Let me share with you this wonderful perfection.
Don’t forget to thank me.
You can go ahead and do that now 😉
The Best General Tso’s
1 lb chicken breasts, cut into bite size pieces
1/2 teaspoon olive oil
1 tablespoon soy sauce (my favorite is Kikkoman)
1 egg white
3 tablespoons cornstarch
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
3 chilies (sliced) in Adobo sauce (more if you want it HOT!)
3/4 cup water
1 tablespoon tomato paste
3 tablespoons soy sauce
2 tablespoons vinegar
1/2 teaspoon olive oil
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
Do not be overwhelmed when your stove top looks like this.
So many pots and pans, so little time.
I promise this will be worth it!
1. For the chicken, combine the soy sauce, olive oil, egg white and cornstarch in a small bowl. Give it a good whisk until there are no more clumps, then add the chicken.
2. Stir to coat the chicken at let this sit for at least 30 minutes, stirring to recoat occasionally. You really want the chicken to be covered well.
3. In a skillet, pour a small amount of olive oil to the pan over medium heat. Once warm, thrown in the garlic, ginger and chilies for about a minute.
4. Next add the rest of the ingredients EXCEPT for the cornstarch: water, tomato paste, soy sauce vinegar, oil and brown sugar. Bring to a boil.
5. Pour a few tablespoons of the sauce into a small bowl and add the cornstarch. Whisk it together until there are no more clumps, then add it back into the saucepan and boil until mixture is thick.
6. Turn the heat down to low and start working on the chicken. Give the sauce an occasional stir.
7. In a large pan over medium high heat, cover the bottom of the pan with olive oil. Get the oil pretty hot (test with a small piece of chicken to make sure it sizzles!) and add the chicken. This is when your stovetop gets kind of messy! Get ready for fireworks, because that chicken will POP when it hits the oil, so have your lid ready to place over the pan.
8. Cook the chicken for 2-3 minutes on each side, until it’s brown and crispy.
9. Remove chicken from the pan and turn off your burner. Drain oil and return chicken to pan. Cover with your sauce and give it a good stir to coat. Serve over cilantro lime rice and steamed veggies (we like broccoli).
(Cilantro Lime Rice – Boil one cup jasmine rice and one bay leaf in 2 cups of water for 15 minutes. Fluff and add 1 tablespoon lime juice, 2 tablespoons fresh cilantro and salt to taste).
And there you have it! I hope you enjoy this recipe as much and my family and I did. It is officially one of my favorite meals to cook AND eat (which is rare for me).
Now go and make it and be glad 🙂