Step 8: Serve the chicken with hot cooked white or brown rice garnished with some chopped green onions.
Enjoy!Ĭalories: 556kcal, Carbohydrates: 61g, Protein: 44g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 2480mg, Potassium: 809mg, Fiber: 2g, Sugar: 24g, Vitamin A: 125IU, Vitamin C: 2.9mg, Calcium: 44mg, Iron: 2.8mg Add the chicken and toss them in the sauce. Step 7: To the pan, add the sauce and let it simmer until warm and thickened. Step 6: To a plate, transfer the chicken, then cook the rest of the chicken. Once the oil is hot, add the chicken in batches (about 2 to 3 batches) and cook them for about 2 to 3 minutes per side until the golden brown and the chicken is completely cooked. Step 5: Heat the oil in a large skillet over medium-high heat. Seal the bag and shake to evenly coat the chicken in the cornstarch mixture. Into the Ziplock bag, spoon the coated chicken pieces, letting the excess egg drip back into the bowl.
Step 4: To the egg whites, add the pieces of chicken and toss to coat. To ensure the best texture, you’ll pan-fry the chicken before adding it to the pot. Though, this recipe is lighter, using cornstarch for texture rather than thick, heavy batter. Step 3: In a separate bowl, beat the egg whites. General Tso’s is the perfect blend of sweet, spicy, and crispy chicken. Seal the bag and shake to combine everything.
Step 2: To a large Ziplock bag, add the cornstarch, flour, salt, and pepper. Step 1: To a bowl, whisk the sauce ingredients until well blended and set aside.
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