Delicious stew! developed in the Pennsylvanian mountains. Butter and bread are recommended.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup cornstarch
- ¼ cup water
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger root
- ¾ cup white sugar
- ¼ cup soy sauce
- ¼ cup white wine vinegar
- ½ cup hot chicken broth
- 1 teaspoon monosodium glutamate (MSG)
- 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
- ½ cup soy sauce
- 1 teaspoon ground white pepper
- 1 egg
- 1 cup cornstarch
- 1 cup vegetable oil
- 2 cups chopped green onions
- 16 chile peppers, sun-dried
Instructions
- To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
- To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
- To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).
Nutrition Facts
| Calories | 842 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 2 g |
| Protein | 57 g |
| Saturated Fat | 6 g |
| Sodium | 2057 mg |
| Sugars | 26 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Really easy to make. Had no white wine vinegar, used plain vinegar instead and no msg. Still tasted good. Will make it again.
i didn’t have time to fry the chicken, so i used perdue gen. gao chicken, as a substitute time saver. i defrosted it 1.5 min. i heated chicken in sesame oil in large wok to heat it. then I added the sauce and cooked til thickened. it was a great sauce. the steps to fry chicken would be too lengthy for weeknight dinner, so i got a little creative. served this with coconut rice and broccoli
Fairly easy. I had everything on hand except dried red chillis and I used 1 tablespoon of red chili flakes. I cut down on sugar and cornstarch as suggested by others and it came out great. Thanks for an easy recipe.
It was very good but I would cut the corn starch in half at least
One of my families favorites.
Excellent! I followed the recipe with exception of frying the chicken. I cooked it on the griddle to reduce the calories (less batter sticks to it). My kids love the traditional recipe, but they were pleasantly surprised at how delicious and flavorful it turned out to be! Also, I served it over Chinese noodles instead of rice…
this was great, although i did decrease the cornstarch and add more chicken broth. one thing to note, the longer you saute the dried chili peppers the spicier it gets!
Very good dish and everyone in my family loved it. However, the sauce turned out too thick. I’ll definitely reduce the cornstarch the next time. I may even make the sauce without cornstarch first. Then add it to the thickness I’m looking for.
This is a good recipe but use only half of corn starch and I left out the msg along with not as much sugar.
The flavor of the sauce was very good. After reading the other reviews, I cut the cornstarch to 1/4C and still had to add water in small amounts to get to the right consistancy. Now I wish I had seen the crushed red pepper flakes instead of the dried chili peppers. I used some mild dried chili peppes which I soaked for a few minutes in boiling water before chopping coarsely. The flavor of the sauce was great, but not real hot due to the type of chili pepper I bought and the peppers were hard to chew. Next time I will try the crushed red pepper flakes, or if anyone has some tips on how to use the dried, I would love to hear from you.
This…was….PHENOMENAL!!!! My husband is gluten-free so I tweaked it….gf soy sauce and gf chicken broth and ta-da! Gluten-Free General Chicken. This recipe made me a hero in his eyes, since he hasn’t had Chinese in months and this is always what he ordered. I didn’t have 16 chiles, so I subbed 1 tsp of red pepper flakes…he wanted more, but I needed less. Also, only used about a cup of green onions (because that’s all I had) and the sauce turned out GREAT! This is, by high request, on our weekly menu now. Thank you so much!!
All of the ” breading”, stuck to the pan. Will not make again, ever!!
I am a chef and did not care for this recipe. In Step 1, I mixed the corn starch and water into a slurry and added to the wok after the chile and scallion and sauce ingredients. As for teh chix itself, the marinade is ok but I omitted the corn starch. I drained marinade from chix, toss in cornstarch, and then fried it. it comes out much crispier.
Awesome recipe! I doubled the sauce however, I would not double next time as it didnt really need it. I only used 1/2 cup corn starch for the doubled recipe, so 1/4 cup would have been good. I used 1.5 tablespoons crushed red pepper rather than chili peppers. Skipped the MSG. Fried the chicken pieces in a pan with about 1.5 cups of oil. Cannot wait to make it again!
This was great! I doubled the ginger and garlic, only used 1/2 cup of sugar, and didn’t fry the chicken. I’ll use at least 1/2 the corn starch in the sauce next time. I also added one sliced red pepper and I cut up head of broccoli to add some vitamins while only using 2 lbs chicken. It was great!
CUT THE CORNSTARCH DOWN TO 2 TABLESPOONS. My gods! I used 1/4 cup and it was still way too much, leaving something akin to a gravy in the wok. Also, use low sodium soy sauce and brown rice vinegar instead of white wine vinegar. It’ll be a lot better.
My. My. My. By the last spoonful I was gushing with joy. This truly was amazing. I substituted flour for cornstarch. As a reminder add the flour slowly to the water when making the sauce so that it doesn’t clump (oops).
Definitely much better than take-out! Used less cornstarch as other people had commented before; used 3/4th cup sugar, but next time I will used the whole cup of sugar. and used less vinegar as well. WILL MOST DEFINITELY MAKE AGAIN! 🙂
The flavors are spot on, however DO NOT use that much corn starch. The results are comical, yes, but not edible.
I give this recipe a 2 stars(a D grade for this major mistake) due to the fact you DON’T need monosodium glutamate (MSG) to make food tastier or better. Besides MSG causes health problems with many, and in my opinion, this neurotoxin will cause health problems even slightly in the longrun. Hey this is asian style cooking, and with all of the wonderful herbs, spices, and salt(or no salt), how can you not enjoy such foods without such things as sodium inosinate, sodium guanylate, manmade sweetner substitutes(there are some natural ones for those concerned…do the research), and MSG? Here’s 1 of many leads http://www.msgtruth.org/
Wow, this was SO good! I use a lot of the same ingredients in a lot of my stir-fry recipes, but they created a whole different flavor in this dish! This was how I made it: Marinated the chicken pieces in soysauce, white pepper and garlic powder and added some cornstarch AND flour-just enough to coat it. I fried the pieces until they were golden and crisp(took only about 2 minutes!). For the sauce, I used 2-3 tbsp of cornstarch, 4 tbsp of water, 1/4 cup soysauce, 1/2 cup of sugar, about 1/8 of white vinegar and grated in 3 garlic cloves. I added some thai chili peppers and green onion to a hot pan with a bit of oil, added the sauce and added water to the sauce until I got the consistency I wanted. I then added the chicken and it was fabbb!! I didn’t use an egg to coat the chicken because I felt like it would just create a thicker breading around the chicken and I didn’t use ginger either.