General Tao Chicken

This has to be my absolute favourite dish to order when the family and I go out for dinner to a Chinese restaurant. So I thought it would be fun to post it here on my blog for you all to try for yourselves. The flavours are incredible and the crunchiness of the chicken is outstanding. I know you all will love this as much as I do. Happy Cooking!

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General Tao Chicken
Serves:6

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1/4 cup cornstarch
2 eggs
1 Tsp salt
1/2 Tsp ground black pepper
6 Tbsp all-purpose flour
1 Tsp baking powder
1/2 cup vegetable oil
4 Tsp sesame oil
2 Tbsp grated fresh ginger root
1/2 cup chopped green onion
1/2 cup water
1/4 cup distilled white vinegar
1/2 cup white sugar
2 Tbsp cornstarch
2 Tbsp soy sauce
1/4 cup oyster sauce

Directions

Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
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.
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.
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.

Serve it with your favorite rice dish and steamed Broccoli and Peppers..