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Title: Chinese: General Tsao's Chicken 1
Categories: Entree Meat Chinese Ethnic Poultry
Yield: 6 Servings
| 1 | lb | Boneless chicken breasts cut into 1 in pieces |
| 3 | tb | Soy suace |
| 3 | tb | Cornstarch |
| 1 | Egg white beaten until frothy | |
| 1 | c | Veg. oil |
| 3 | Hot dried chili peppers, broken in half | |
| 2 | Cloves garlic finely chopped | |
| 1 | Piece ginger root (1 in) peeled and finely chopped | |
| 1 | tb | White wine vinegar |
| 1 | tb | White wine |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1/2 | ts | Salt |
| 1 | ts | Brown sugar |
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China 155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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