General Tso's Chicken (Unbreaded)

Name: General Tso's Chicken (Unbreaded)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 4 boneless skinless chicken breasts, cut into bite-size pieces; vegetable oil or cooking spray; 2 cups hot water; 2 chicken bouillon cubes; 1/2 cup cornstarch (you may want to reduce this to 1/4 cup); 1/2 teaspoon sesame oil (optional); 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 3/4 cup sugar; 1/2 cup soy sauce (I use Kikkoman, most generic kinds are watery); 1/4 cup cooking sherry; 1/4 cup rice vinegar (I use rice vinegar when I have it) or 1/4 cup white vinegar (I use rice vinegar when I have it); 1/2-1 tablespoon crushed red pepper flakes, to taste (I don't usually measure these); 1/3 cup green onion, chopped

Submitted by tori.zombie

"The closest thing I've found to my favorite at August Moon, though I'm much too lazy to bread the chicken (which I haven't found any breading similar enough for my family's taste, unfortunately). All my family members who have tried this absolutely love it, even my mother-in-law who dislikes most Asian food! Don't be intimidated by the long list of ingredients. Please enjoy! :D"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4-6

ingredients

4 boneless skinless chicken breasts, cut into bite-size pieces
vegetable oil or cooking spray
2 cups hot water
2 chicken bouillon cubes
¹⁄₂ cup cornstarch (you may want to reduce this to 1/4 cup)
¹⁄₂ teaspoon sesame oil (optional)
1 teaspoon garlic powder
¹⁄₂ teaspoon ground ginger
³⁄₄ cup sugar
¹⁄₂ cup soy sauce (I use Kikkoman, most generic kinds are watery)
¹⁄₄ cup cooking sherry
¹⁄₄ cup rice vinegar (I use rice vinegar when I have it) or 1/4 cup white vinegar (I use rice vinegar when I have it)
¹⁄₂ - 1 tablespoon crushed red pepper flakes, to taste (I don't usually measure these)
¹⁄₃ cup green onion, chopped

directions

In a mixing bowl or Tupperware, dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended.
Stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge.
Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside.
Add more oil, if necessary, stir fry green onions until softened.
Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook to desired thickness. I like mine nicely thickened and with a dark amber color.
Fold in cooked chicken, evenly coating. Serve with steamed or fried rice. Enjoy! (Note: You can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, I often use broccoli and stir fry to tender crisp.).

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Reviews

I really liked this. Fast and easy to make with not too many dirty dishes (which is always a plus!). I cut back on the sugar in the sauce to 1/2 cup, which was plenty sweet for us. Might use even less sugar next time. This makes a lot of sauce; a half recipe of the sauce might be enough. I skipped the green onion but added a diced red bell pepper and broccoli. Will definitely make this again!

Crunchy Numbers
This was awesome!! It's much better than any restaurant I've ever been to. I love the fact that's it's not breaded. The chicken was tender and juicy and the sauce was nicely thickened and a beautiful color. I used 1/2 Tblsp. of crushed red pepper but will double that next time. I like it hot. Next time I'll add the broccoli too. Thanks for sharing. Made for PAC Fall 2011.

CJAY8248