I cobbled this together from a few different recipes from a few different sources and then added a bit more flavor to it. The recipe consists of 2 different parts, frying the chicken and then stir frying it all together. The sauce isn’t very saucy. It’s more like a glaze. If you want more sauce to pour on your rice, I would at least double the sauce recipe
Batter for chicken:
2 tbl flour
2 tbl cornstarch (I usually don’t have cornstarch so I use more flour)
1/4 tsp baking soda
1/4 tsp baking powder
2 tbl soy sauce (I use the light soy sauce to cut back on the sodium)
1 tbl sherry or vinegar
2 tbl water
Whisk together all ingredients then toss in about 1 lb of boneless chicken breast cut into bite sized pieces. Let marinate in the fridge for about 20-30 minutes (don’t let it sit too long or the batter won’t be light and fluffy once fried)
Fry up the chicken in your preferred oil in your preferred method (skillet, dutch oven, deep fryer), let drain on a towel
Sauce:
2 tsp cornstarch or 4 tsp flour
2 tbl white wine, chicken broth or water
1 tbl vinegar
1.5 tbl sugar
3 tbl soy sauce
Dash or 2 ginger, red pepper flakes, cumin and black pepper (to your preferred taste)
Mix the sauce together and set to the side.
Stir fry:
1/2 small onion, finely chopped
1/2 small bulb garlic, minced
1-2 (or a 1/4 bag of frozed) diced bell peppers
6-8 oz (or half a bag of frozen) brocoli
1 can (5oz drained) of water chestnuts
you can use what ever veggies you like and/or have on hand
heat some oil into a wok or large skillet (I used olive oil with a touch of sesame for flavor) when hot toss in onion and garlic and sautee until onions are clear then toss the rest of the veggies in. Stir fry until heated then toss in chicken and sauce and cook until sauce is thickened nicely.
This serves about 3-5 people and serve on steamed, boiled or fried rice.
Tags: chicken, chinese, food, general, recipe, tso's, tsoa's
Filed under: Baking
