1 boneless, skinless chicken breast
¼ teaspoon salt
8 tablespoons starch
4 cups oil
1 clove garlic, chopped
5 dried whole hot red chili (optional)
½ cup broccoli florets
1 small orange bell pepper, sliced
¼ cup baby corn pieces
3-4 mushrooms, sliced
1 cup Ying’s General Tso Sauce
1. Cut chicken breast into cubes, and put into mixing bowl. Stir in ¼ teaspoon salt.
2. In a measuring cup, combine 4 tablespoons starch with 4 tablespoons cold water; then pour over chicken breast and mix well. Add 4 tablespoons dry starch. Mix until the chicken is evenly coated, then add 1 tablespoon of oil and mix well again.
3. Heat oil over medium heat in a wok. Lay chicken in one piece at a time and fry 4 or 5 pieces at a time until light brown. When deep-frying be careful not to dip the utensil you are using to handle the uncooked chicken into the oil or it will be difficult to clean. Use a separate clean utensil to keep the pieces separated after they have been frying for a few seconds and to remove them when they are done. Take chicken out and set aside.
4. Turn the heat on high and fry the chicken again until golden brown. Remove and set aside.
5. After deep-frying is completed, reserve 1 tablespoon of oil and keep heated to medium-high. Add garlic, red chili, broccoli, bell pepper and baby corn. Stir for about 1 minute.
6. Then, add Ying’s General Tso Sauce. When the sauce is boiling and thickening, add
the chicken and stir until the sauce coats evenly.
Serve and enjoy the rich flavors of this dish!