Step-by-Step Guide to Make Award-winning General Tso Chicken Cutlets

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, general tso chicken cutlets. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

General Tso Chicken Cutlets is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. General Tso Chicken Cutlets is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have general tso chicken cutlets using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make General Tso Chicken Cutlets:

1. Prepare cutlets
2. Prepare 1 lb boneless skinless chicken
3. Make ready 1 large egg
4. Make ready 1 tbsp hot sauce (optional)
5. Make ready 3 tbsp corn starch
6. Take salt
7. Make ready ground black pepper
8. Take optional breading
9. Make ready flour or bread crumbs (optional)
10. Make ready Tso sauce
11. Make ready 1/2 cup Chicken broth or water
12. Get 1/3 cup brown sugar
13. Take 1 tbsp corn starch
14. Make ready 3 tbsp hoisin sauce
15. Get 3 tbsp catsup
16. Take 2 tbsp soy sauce
17. Take 1 tsp dried ground ginger
18. Make ready crushed red pepper (optional)
19. Get cooking
20. Prepare oil for pan frying

Instructions 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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