Print
Email
 |
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup white vinegar
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1/2 teaspoons red pepper flakes
- 4 boneless, skinless chicken breasts, cut into bite sized pieces
- Coating & frying:
- 3 large egg whites
- 1 1/2 cups cornstarch
- 1/2 cup unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1-2 green onions, thinly sliced on a bias for garnish
View Full Recipe at Joelen's
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%20We%20loved%20this%20over%20steamed%20jasmine%20rice%20and%20garnished%20with%20a%20few%20fresh%20slices%20of%20green%20onions.%3C/p%3E%3Cp%3EGeneral%20Tso's%20Chicken%3C/p%3E%3Cp%3Erecipe%20from%20Cooks%20Illustrated%3C/p%3E%3Cp%3EMarinade:%3C/p%3E%3Cp%3ETo%20make%20the%20marinade%20&%20sauce,%20whisk%20the%20hoisin,%20vinegar,%20soy%20sauce,%20sugar,%20cornstarch,%20and%20water%20in%20a%20bowl.%20Of%20this%20mixture,%20place%206%20tablespoons%20into%20a%20zip%20lock%20storage%20bag%20and%20add%20the%20chicken;%20seal%20and%20refrigerate%20for%2030%20minutes.%20Set%20aside%20the%20remaining%20marinade%20in%20the%20bowl.%3C/p%3E%3Cp%3EIn%20your%20Instant%20Pot:%3C/p%3E%3Cp%3EWhile%20the%20chicken%20is%20chilling%20in%20the%20marinade,%20plug%20in%20the%20IP%20with%20insert%20set%20in%20place.%3C/p%3E%3Cp%3EMix%201%C2%BD%20cups%20flour,%20salt,%20pepper%20and%20Italian%20seasoning%20in%20a%20shallow%20dish.%20Dredge%20chicken%20in%20the%20mixture,%20shaking%20off%20any%20excess.%3C/p%3E%3Cp%3EPress%20MANUAL%20on%20the%20IP%20and%20add%201%20tablespoon%20oil.%20When%20shimmering%20hot,%20saut%C3%A9%20the%20garlic,%20ginger%20and%20red%20pepper%20flakes%20until%20fragrant.%20Add%202%20cups%20of%20the%20reserved%20hoisin%20marinade%20to%20the%20IP,%20whisking%20constantly,%20until%20the%20mixture%20is%20dark%20brown%20and%20thickened.%20Remove%20from%20heat,%20cover%20and%20keep%20the%20sauce%20warm.%3C/p%3E%3Cp%3EClean%20out%20IP%20insert,%20dry%20and%20return%20to%20IP.%3C/p%3E%3Cp%3EPress%20SAUTE%20and%20add%201/2%20cup%20oil%20for%20frying.%3C/p%3E%3Cp%3EMeanwhile,%20prepare%20the%20chicken%20coating%20by%20whisking%20the%20egg%20whites%20in%20a%20shallow%20dish%20until%20foamy;%20set%20aside.%3C/p%3E%3Cp%3ECombine%20the%20cornstarch,%20flour,%20and%20baking%20soda%20in%20a%20second%20shallow%20dish;%20mix%20well.%3C/p%3E%3Cp%3ERemove%20the%20chicken%20from%20the%20refrigerator%20and%20discard%20marinade.%3C/p%3E%3Cp%3EPat%20the%20marinated%20chicken%20dry%20with%20paper%20towels.%20Toss%20half%20the%20chicken%20into%20the%20cornstarch%20mixture.%3C/p%3E%3Cp%3ENext,%20dip%20chicken%20into%20the%20foamy%20egg%20whites%20until%20well%20coated,%20then%20dredge%20the%20chicken%20in%20the%20cornstarch%20mixture%20once%20again,%20pressing%20to%20adhere.%3C/p%3E%3Cp%3ETransfer%20the%20coated%20chicken%20to%20a%20plate%20and%20repeat%20with%20the%20remaining%20chicken.%3C/p%3E%3Cp%3EWhen%20oil%20is%20hot%20in%20the%20IP,%20fry%20half%20the%20chicken%20until%20golden%20brown,%20about%203%20minutes,%20turning%20each%20piece%20halfway%20through%20cooking.%20Transfer%20the%20browned%20chicken%20onto%20a%20paper%20towel%20lined%20plate%20to%20drain.%20Repeat%20with%20the%20remaining%20chicken.%3C/p%3E%3Cp%3EAdd%20the%20reserved%20hoisin%20sauce%20and%20cooked%20chicken%20back%20into%20the%20IP.%3C/p%3E%3Cp%3ESecure%20the%20lid%20of%20the%20IP%20and%20ensure%20the%20valve%20is%20set%20to%20SEALING.%3C/p%3E%3Cp%3EPress%20MANUAL%20and%20adjust%20the%20time%20to%202%20minutes%20on%20HIGH%20pressure.%3C/p%3E%3Cp%3EThe%20display%20will%20reflect%20ON%20while%20the%20IP%20comes%20to%20pressure.%20Allow%20a%20few%20minutes%20for%20your%20IP%20to%20come%20to%20pressure.%3C/p%3E%3Cp%3EOnce%20at%20pressure,%20the%20display%20will%20reflect%202%20(the%20number%20of%20minutes%20you%20initially%20set)%20and%20will%20begin%20to%20countdown%20to%200%20minutes.%3C/p%3E%3Cp%3EWhen%20the%20IP%20beeps%20after%20pressure%20cooking%20for%202%20minutes,%20turn%20the%20setting%20on%20top%20of%20your%20IP%20to%20VENTING.%20Doing%20so%20allows%20the%20IP%20to%20quickly%20release%20any%20remaining%20pressure%20(also%20known%20as%20QPR%20or%20QR).%20I%20use%20a%20wooden%20spoon%20to%20carefully%20turn%20the%20setting%20to%20avoid%20close%20contact%20with%20the%20potential%20steam.%20You%20may%20also%20want%20to%20turn%20your%20IP%20away%20from%20cabinets%20to%20allow%20the%20released%20steam%20to%20escape%20freely.%20The%20pin%20at%20the%20top%20of%20your%20IP%20will%20drop%20when%20all%20pressure%20has%20been%20released%20and%20it's%20safe%20to%20open.%3C/p%3E%3Cp%3EOpen%20up%20your%20IP%20when%20the%20pin%20has%20dropped%20(allow%20a%20few%20minutes%20for%20this%20to%20happen).%20The%20IP%20will%20automatically%20default%20to%20the%20WARM%20mode.%3C/p%3E%3Cp%3EUsing%20tongs,%20remove%20the%20chicken%20from%20the%20IP%20and%20place%20on%20baking%20sheet.%20Preheat%20broiler%20and%20when%20ready,%20broil%20chicken%20until%20desired%20crispness%20or%20doneness.%3C/p%3E%3Cp%3EGarnish%20with%20sliced%20green%20onions%20and%20serve%20with%20rice%20or%20noodles.%3C/p%3E){kind=link}