General Tao Chicken and Rice
I got this recipe from the internet and was attracted to it because it removes the need to deep fry the chicken in oil.
I got this recipe from the internet and was attracted to it because it removes the need to deep fry the chicken in oil.
- 1/2 cup milk
- 1/2 cup honey
- 1 tsp baking powder
- 1/2 cup flour
- 1 tablespoon corn starch
- 3 each chicken breast halves skinless boneless cut in cubes
- 3-4 tablespoons oil (i use peanut)
- 3/4 cup water (preserve 1 tablespoon to dilute with cornstarch)
- 1/4 cup soy sauce plus 2 tablespoons to add to milk
- 1 tablespoon rice vinegar (plain vinegar will work)
- 1 tablespoon orange peel grated
- 1 teaspoon fresh ginger peeled and grated
- 1 tablespoon roasted sesame oil
- pepper flakes to taste
- Carbohydrate 35.4910783333333 g
- Cholesterol 29.4666666666667 mg
- Fat 14.6941933333333 g
- Fiber 0.524616676988701 g
- Protein 12.4772083333333 g
- Saturated Fat 3.08600666666667 g
- Serving Size 1 1 Serving (160g)
- Sodium 712.067083333333 mg
- Sugar 34.9664616563446 g
- Trans Fat 0.896669999999998 g
- Calories 320 calories
Step-by-step
- Put the chicken in a bowl or ziplock bag with milk and 2 tablespoons soy sauce at least 20 minutes , then drain without drying them.
- Mix flour and baking soda then coat cubes liberally.
- Saute the chicken cubes in the hot oil over high heat, until they are well cooked and crusty. (about 10 minutes) then withdraw them. Be gentle with this process and don’t turn to much so you don’t break the flour crusted layer.
- Pour water in pan (including the part mixed with the cornstarch), and then add soy sauce, honey, vinegar, ginger, orange peel, and pepper. Bring to a boil to thicken.
- Add the sesame oil and taste to see if you want to add more soy sauce or pepper to taste.
- Gently add the chicken to the sauce and reheat.
- Serve with rice.
Beyond the Recipe Board
The ingredient roster reveals honey, soy sauce, and cubed poultry, but it omits how dairy interacts with poultry proteins. Soaking the 3 chicken breast halves in milk for 20 minutes introduces lactic acid, which gently tenderizes the meat before the flour and baking powder coating goes on. That dry mixture relies on the retained surface moisture from the soak to adhere without requiring an egg wash.
Protecting the Crust
Maintaining a crunchy exterior requires careful pan management during the 10-minute saute phase. High heat is mandatory to set the flour coating in the 3 to 4 tablespoons of oil, but turning the cubes too frequently strips the crust from the meat. Allow the bottom layer to turn deep golden-brown and release naturally from the skillet before flipping.
Reimagining Next-Day Portions
Leftover portions demand a specific reheating strategy to prevent the starches from turning gummy. Store the cooked chicken and rice in separate airtight containers in the refrigerator for up to 3 days. When reheating, crisp the poultry in a skillet at medium-high heat for 4 minutes before tossing it into warmed sauce, preventing the breading from absorbing too much liquid.
