Before I left for Florida last week I wanted to treat my boyfriend to one of his favorite dishes to compensate for the fact that I’d be spending the week on the beach while he worked his butt off! My sister said she had the best general tao recipe so I decided to give it a try. According to my boyfriend it was indeed the best general tao he’s ever had and he’s tried tons in the past! I thought he was just being nice but when I tasted it it was simply delicious! The chicken was tender inside, crispy on the outside and the sauce perfectly thick and silky. Here is my sister’s recipe (slightly modified from the IGA.net recipe):
- 60 mL (1/4 cup) each of water, white vinegar and sugar
- 60 mL (1/4 cup) of diagonally sliced green onions
- 15 mL (1 tablespoon) of grated ginger
- 10 mL (2 teaspoons)of sesame oil or sesame seeds
- 15 mL (1 tablespoon) soy sauce
- 30 mL (2 tablespoons) oyster sauce (optional)
- 30 mL (2 tablespoons) ketchup
- 30 mL (2 tablespoons) honey
- 30 mL (2 tablespoons) cornstarch
- 15 mL (1 tablespoon) Sriracha hot sauce (optional)
- 60 mL (1/4 cup) vegetable oil
- 2 mL (1/2 teaspoon) each baking powder and salt
- 45 mL (3 tablespoons) flour
- 1 beaten egg
- 500 g (1 lb) boneless chicken breasts, cut in small cubes
- 15 mL (1 tablespoon) cornstarch
- Diagonally sliced green onions to garnish
- 1 cup of Panko (Japanese breadcrumbs)
- Coat the chicken cubes with cornstarch. Combine egg, flour, baking powder and salt in a bowl. Add chicken and stir to coat well.
- Heat oil over high heat in a large, non-stick skillet. Roll each piece of chicken in the Panko, add chicken to the skillet and cook for 10 minutes, stirring often, until golden and no longer pink inside. Transfer chicken to a plate and reserve.
- Add sesame oil, ginger and green onions to skillet, and cook over medium-high heat for three minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved.
- In the meantime, dissolve cornstarch in soy sauce. Add soy sauce mixture, oyster sauce and ketchup to skillet. Allow to simmer for two minutes or until sauce has thickened. Add honey and Sriracha sauce to your liking and stir.
- Return the reserved chicken to the skillet and stir to reheat chicken. Serve over basmati rice and garnish with green onion and sesame seeds.
Makes 4 servings. The chicken can easily be made 24 hours in advance but heat it in the oven before mixing with the sauce.