Name: General Tao Chicken
Ingredients: 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces; 0.25 cup cornstarch; 2 large eggs; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 6 tablespoons all-purpose flour; 1 teaspoon baking powder; 0.5 cup vegetable oil; 0.5 cup chopped green onion; 2 tablespoons grated fresh ginger root; 4 teaspoons sesame oil; 0.5 cup water; 0.5 cup white sugar; 0.25 cup distilled white vinegar; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 0.25 cup oyster sauce; 0.25 cup ketchup

Ingredients

2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces
0.25 cup cornstarch
2 large eggs
1 teaspoon salt
0.5 teaspoon ground black pepper
6 tablespoons all-purpose flour
1 teaspoon baking powder
0.5 cup vegetable oil
0.5 cup chopped green onion
2 tablespoons grated fresh ginger root
4 teaspoons sesame oil
0.5 cup water
0.5 cup white sugar
0.25 cup distilled white vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
0.25 cup oyster sauce
0.25 cup ketchup

Steps

Gather the ingredients.
Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.