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General Tso Chicken Cutlets
General Tso Chicken Cutlets

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We hope you got insight from reading it, now let’s go back to general tso chicken cutlets recipe. You can cook general tso chicken cutlets using 20 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook General Tso Chicken Cutlets:
  1. Take cutlets
  2. Use 1 lb boneless skinless chicken
  3. Prepare 1 large egg
  4. You need 1 tbsp hot sauce (optional)
  5. You need 3 tbsp corn starch
  6. Use salt
  7. Prepare ground black pepper
  8. Provide optional breading
  9. Provide flour or bread crumbs (optional)
  10. Get Tso sauce
  11. Prepare 1/2 cup Chicken broth or water
  12. Take 1/3 cup brown sugar
  13. Provide 1 tbsp corn starch
  14. Prepare 3 tbsp hoisin sauce
  15. Prepare 3 tbsp catsup
  16. Use 2 tbsp soy sauce
  17. Prepare 1 tsp dried ground ginger
  18. Provide crushed red pepper (optional)
  19. Prepare cooking
  20. Prepare oil for pan frying
Steps to make General Tso Chicken Cutlets:
  1. Place each piece of chicken, one at a time, between plastic wrap. Pound to about 1/2 inch thick.
  2. Mix all the cutlet ingredients (first 5 after the chicken) except the chicken, together in a bowl large enough to hold all the chicken.
  3. Add the chicken cutlets to the the bowl, mix well. Set aside.
  4. Mix all tso sauce (every thing else but the oil and bread crumbs) ingredients. I used about 1/2 teaspoon crushed red pepper for a little heat. Adjust to your taste.
  5. Added enough oil to a skillet to come up about 1/4 - 1/3 way up the cutlets. Set on medium to medium-high heat.
  6. I use the cutlets as is, the corn starch coating gives it slight crunch, but if you desire a thicker breading, dredge in seasoned flour or coat with bread crumbs.
  7. Add cutlets to hot oil, fry until golden, flip, fry other side. Depending on your thickness, 2-4 minutes a side.
  8. Set each cooked cutlet out to drain.
  9. When all cutlets are fried, remove all but about a tablespoon of oil.
  10. Give the tso sauce one final stir, the add to the skillet. Bring to a boil, boil for about 1 minute, until thick. Turn heat down to medium - medium low.
  11. Adds cutlets back to skillet to warm back up and coat with the sauce.
  12. Serve with rice, noodles or a side of your choice (couscous shown here)
  13. Note - I am using both chicken breast and chicken thighs in these pictures.

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