How to make it

  • In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus two 3 tablespoons of the cornstratch. Add the chicken stirring to coat well. Let stand at room temp for 20 minutes.
  • Meanwhile, in a small bowl whisk the chicken broth with chile oil, sugar, remaining 1/4 cup soy sauce and 1 tablespoon of cornstratch.
  • In a medium saucepan heat the 1 tablespoon of oil (vegetable) to hot. Add the ginger and the garlic and allow to fry for approximately one minute stir often not to burn and reduce heat, stir in the chicken broth mixture and allow to come to a boil add the chili peppers and simmer over very low heat while you complete the dish.
  • In a large skillet or any cast iron pan or pot that will allow you to have two to three inches of oil in it - add that amount of oil and bring it to frying temp. Carefully add approximately 1/3 of the chicken making sure that you seperate the pieces as they enter the oil allow to come to golden brown approximately three minutes - transfer to a plate lined with paper towel - repeat till done. In a large bowl add chicken and pour your sauce over the chicken and stir to ensure chicken is coated well add your scallions and toss again. Serve with your vegetables and rice.

Reviews & Comments 5

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  • NPMarie 6 years ago
    Beautiful pic, this looks amazing!
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  • luisascatering 7 years ago
    very nice!
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  • elgourmand 7 years ago
    Nicely done & good instructions. RJ
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  • pleclare 7 years ago
    Wonderful General Tso's
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  • chuckieb 7 years ago
    Oh my goodness that looks yummy. Great post and beautiful picture!
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