General Tao Chicken

• servings: 6 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

¼ cup cornstarch

2 large eggs

1 teaspoon salt

½ teaspoon ground black pepper

6 tablespoons all-purpose flour

1 teaspoon baking powder

½ cup vegetable oil

½ cup chopped green onion

2 tablespoons grated fresh ginger root

4 teaspoons sesame oil

½ cup water

½ cup white sugar

¼ cup distilled white vinegar

2 tablespoons cornstarch

2 tablespoons soy sauce

¼ cup oyster sauce

¼ cup ketchup

Directions

Coat chicken pieces with cornstarch in a bowl; set aside.

Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.

Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.

Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil.

Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

Nutrition

• Calories: 522 kcal
• Total Fat: 27 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 148 mg
• Sodium: 1055 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 35 g