I bet you can’t tell the difference between this recipe and your favorite take out. Traditionally, Tso’s is made from dark meat chicken, but it’s just as good using breast meat.
Serves 4.
Ingredients:
- 1 Pound boneless chicken cut into 1 inch chunks
- 1/4 Cup cornstarch
- Oil for pan frying
- 1 Tablespoon minced ginger
- 1/2 Teaspoon red pepper flakes
- 2 Cloves garlic, mashed or minced
For the Sauce:
- 3 Tablespoons rice vinegar
- 3 Tablespoons soy sauce
- 2 Teaspoons hoisin sauce
- 1/4 Cup water
- 3 Tablespoons sugar
- 1 Tablespoon cornstarch
Instructions:
Toss the chicken pieces with the 1/4 cup of cornstarch. Let it sit while you make the sauce. Whisk together all the ingredients for the sauce and set aside.
In a straight sided pan, add enough oil so it’s 1/4 to 1/2 inch deep. Add the coated chicken to the pan when the oil is hot enough to make it bubble when you drop it in the pan. Make sure the pieces do not stick together. You may need to cook them in 2 or 3 batches. Cook until done through and crispy. Remove chicken to a plate with paper towels and reserve.
Pour all but 1 tablespoon of oil out of the pan. Add the red pepper flakes, ginger and garlic to the hot pan. Cook for 30 seconds to 1 minute, just until you can smell the garlic. Add the sauce. Stir and bring to a boil. Cook for about a minute until sauce thickens. Add the chicken and toss until it’s hot and coated with the sauce.
Serve over white rice with steamed broccoli.
