Ramen Noodle General Tso's Chicken

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 2 cups Broccoli
  • 1 1/2 tsp Garlic, fresh
  • 1 cup Green onions

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 (14.5 oz. can Chicken broth

• Condiments

  • 3/4 cup Soy sauce

• Pasta & Grains

  • 1 (3 oz. package Ramen noodles

• Baking & Spices

  • 1 1/2 cup Cornstarch
  • 1 Salt/pepper
  • 3/4 cup Sugar

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 3 cups Vegetable oil
  • 1/4 cup White vinegar

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Liquids

  • 1/4 cup Water

Found on thecozycook.com

Description

Ingredients

• 3 Boneless, Skinless chicken Breasts, uncooked
• 1 cup chopped green onions, chopped
• 3-4 cups vegetable oil
• 2 Tablespoons Peanut oil (can sub vegetable oil if you dont have peanut oil)
• 2 cups broccoli, chopped & uncooked
• 1 (3 oz.) package Ramen Noodles
• Salt/Pepper to taste
• 1⁄4 cup soy sauce (preferably low sodium)
• 1 egg, beaten
• 1 cup cornstarch
• 1⁄2 cup cornstarch
• 1⁄4 cup water
• 1 + 1⁄2 teaspoons fresh garlic, minced
• 3⁄4 cup sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup white vinegar (can sub with ¼ cup of lemon juice)
• 1⁄4 cup white wine
• 1 (14.5 oz.) can chicken broth

Directions

• First, combine the ingredients for the sauce, (easiest to do this in a *large* jar and shake!), but you can also use a bowl. Set the sauce aside for now.
• Cut the chicken into bite sized pieces and sprinkle with salt and pepper.
• In a large bowl, mix the chicken coating ingredients together, they will form a very thick paste, with a rather weird texture. Fear not!
• Drop the chicken pieces into the coating mixture and mix around so that each piece is well coated. Now, we fry them!
• Heat the oil to about 365 degrees in a deep fryer and gently drop in each piece of chicken, cook until golden brown, and use a slotted spoon to remove the pieces. To make them extra crispy, place them on a wire rack (lined a pan on the bottom for the oil to drip on). You can also place them on plates lined with paper towels.
• To fry the chicken on the stovetop:
• Fill a high walled skillet or dutch oven with enough oil to submerge the chicken, and heat the oil over medium high heat (About 365 degrees, which you can test with a candy thermometer). You can also test the temperature by adding a single piece of battered chicken, and adjust the temperature accordingly depending on how that piece cooks.
• Add the remaining chicken delicately into the oil and fry until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.
• In a large sauté pan over medium high, heat 3 Tablespoons of peanut (or vegetable) oil and add the broccoli, cook for about 5 minutes to soften them up.
• While the broccoli is cooking, cook the Ramen Noodles in 2 cups of boiling water for no longer than 1.5-2 minutes, then drain. (Dont use the flavor packet)
• Add the sauce mixture to the skillet along with the green onions, and bring it to a boil. It will thicken right up, make sure you stir it constantly.
• Cook the sauce until its reached your desired level of thickness (it gets very thick, restaurant-style!), then stir in the chicken, green onions, and ramen. Remove from heat, and serve!