General Tso's Chicken in a Long Handle Wok
General Tso's Chicken in a Long Handle Wok
ingredients
- 1 lb chicken breast, skinned and cut into 1-inch squares
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup unsweetened pineapple juice
- 1/4 cup white distilled vinegar
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon crushed garlic
- 1/4 teaspoon cayenne pepper
- 4 green onions, cut into 1/4-inch pieces
- 2 tablespoons cornstarch
- 4 tablespoons water (for cornstarch mixture)
- 1/2 cup julienned carrot, steamed
- 1 1/2 cups cooked white rice
steps
- 1.
Dredge chicken squares in flour, shaking off excess.
- 2.
Heat olive oil in a long handle wok over live fire until shimmering. Fry chicken until golden and cooked through; remove and set aside.
- 3.
In a mixing bowl, combine sugar, soy sauce, pineapple juice, vinegar, ginger, and garlic. Whisk to combine and dissolve sugar.
- 4.
Transfer the sauce to the wok and heat, stirring gently to avoid burning spices.
- 5.
Incorporate cayenne pepper and mix well before adding a cornstarch slurry made from cornstarch and water. Stir until sauce thickens slightly.
- 6.
Return fried chicken to the wok along with green onions; gently toss until chicken is coated with sauce.
- 7.
Serve General Tso’s Chicken over cooked rice, garnished with steamed julienned carrots on the side.
