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

4 serv.

lbs boneless chicken, in bite-sized pieces↗1 1⁄2 lbs
tablespoons good quality soy sauce↗3 tablespoons
teaspoon pepper↗1⁄2 teaspoon
egg↗1
cup cornstarch↗1⁄2 cup
oil, for frying
Sauce
cup cornstarch↗1⁄4 cup
tablespoons water↗3 tablespoons
teaspoon garlic powder↗1⁄8 teaspoon
teaspoon ginger↗1⁄4 teaspoon
cup chicken stock↗1⁄2 cup
cup sugar↗1⁄2 cup
cup good-quality soy sauce↗1⁄4 cup
tablespoons white vinegar↗3 tablespoons
red chilies (I get these at the Mexican market, much cheaper! You can use more or less, depending on how hot you)↗4

Step-by-step instructions

1
In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!
2
After marinating, fry chicken and drain. Keep warm.
3
Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.
4
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.
5
Return the chicken to the skillet and heat through.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App