Description
I know there are a ton of tso's chicken (pronounced by the cook as "sho"). This one is exactly like the tso's at evergreen, the restaurant i frequent. This makes lots of sticky sauce, just great for going over rice. They are closed on mondays, so if i'm craving chinese, i have to make it at home, which is always better.
Ingredients
- Boneless Chicken
- Soy Sauce
- Pepper
- Egg
- Cornstarch
- Oil
- Water
- Garlic Powder
- Ginger
- Chicken Stock
- Sugar
- White Vinegar
- Red Chilies
Instructions
- In a zip-top bag, combine marinade and chicken
- Refrigerate at least 30 minutes
- While marinating, assemble rest of ingredients and combine in a bowl
- This step is very important because after you fry the chicken, this recipe moves very fast!
- After marinating, fry chicken and drain
- Keep warm
- Drain the oil if any is left
- Toast the chilies in a drop of oil, being careful not to burn them
- Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined
- Add to the skillet and bring to a boil and reduce heat
- Mixture should thicken up a bit
- Return the chicken to the skillet and heat through