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Title: General Tso's Chicken #7
Categories: Szechwan
Yield: 2 Servings
| 1 | lb | Chicken breasts boneless; skinless, cut into 1" pieces |
| 3 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | Egg white; beaten frothy | |
| 1 | c | Vegetable oil |
| 3 | Dried hot chili peppers broken in half | |
| 2 | Garlic cloves; chopped fine | |
| 1 | 1" piece ginger root; peeled and finely chopped | |
| 1 | tb | White wine vinegar |
| 1 | tb | White wine |
| 1 | ts | Cornstarch |
| 1 | tb | Brown sugar |
| 1 | ts | Sesame oil |
| 1/4 | ts | Salt |
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy! Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook by Myra Sable.
Posted to MM-Recipes Digest V4 #3
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