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Chang's Spicy Chicken

Lightly dusted and stir-fried in a sweet Sichuan sauce. Our version of General Tso's and always a favorite

Ingredients

  • 2 t. vegetable oil
  • 2 T. chopped garlic
  • 3 T. chopped green onion
  • 1 c. pineapple juice
  • 2 T. chili sauce
  • 2 T. rice vinegar or white vinegar
  • 4 t. sugar
  • 1 t. soy sauce
  • 2 T. water
  • 1 T. corn starch
  • 1 c. vegatable oil
  • 2 skinless chicken breasts
  • 1/2 c. corn starch

Directions

  1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
  2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
  3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
  4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
  5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.