General Tao Chicken

I love collecting and sharing the recipes on my blog. But I do, particular about what I collect and share. Rather than sharing the usual recipes that most people know how to cook, I shared the unique, never-heard-of and tasty recipes that I've cooked and tasted.

I developed a fondness in Chinese cooking. Besides going for Chinese in Dubai area, I prefer to cook it myself. Here is another chinese recipes that I've cooked and guarantee a mouth watering dish for your lunch or dinner.

GENERAL TAO CHICKEN

(serves 3)

INGREDIENTS

• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons cornstarch
• 1 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil

• 2 teaspoons sesame oil
• 1 tablespoon grated fresh ginger root
• 1/4 cup chopped green onion
• 1/4 cup water
• 2 tablespoons distilled white vinegar
• 1/4 cup white sugar
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons ketchup

DIRECTIONS

1. Coat the chicken pieces with 1/4 cup of cornstarch; set aside. 
2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
3. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
4. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot. 

So, Voila! Here it is!