General Wong’s Chicken

Mike Wong’s signature spicy sauce lets you create delicious Chinese stirfry at home. It’s perfect with chicken, shrimp, pork & beef. Try brushing it on salmon filet or steak on the grill for great spicy, sweet flavor! General Sauce makes the best spicy chicken wings, too! This exclusive restaurant recipe is excellent with so many foods!

Oriental Wok’s General Wong’s Chicken recipe:

* 2 chicken breasts, cubed
* 1 egg, lightly beaten
* 2 tbn cornstarch
* 1/2 tsp. white pepper
* 1/2 tsp. salt
* 1/4 cup oil + 1 tablespoon oil, we use soybean oil, but any vegetable oil will do

* 1/4 cup red bell peppers
* 1/2 cup yellow onion, strips
* 1/2 cup carrots, sliced
* 1/4 cup waterchesnuts
* 1/4 cup peapods
* 1/4 cup mushrooms, sliced

Cut chicken into 1″ chunks. Coat chicken with mixture of egg, cornstarch, pepper, and salt. Heat 1/4 cup oil in a deep skillet or wok to 250 °F. Place chicken into hot oil for 3 minutes. Reduce heat and continue to cook chicken for another 2 minutes. Remove chicken from oil and set aside to drain off excess oil.

Place 1 tablespoon oil in skillet or wok over medium heat. Stirfry vegetables for 1 minute. Add 1 cup (more or less to taste) of Oriental Wok General Wong’s Sauce. Continue to cook until sauce is hot and bubbling. Add chicken and stir to evenly coat vegetables and chicken.

Serves 4.