Title: Chin Yen's General Tso's Chicken
Categories: None
Yield: 4 Servings

1		Whole chicken (2 1/2 - 3 lbs) or
1 1/2		To-2 pounds boneless chicken, cubed in 1/2"
		Piece
1	ts	Salt
2	ts	Granulated sugar; divided
1	ds	White pepper
1		Egg
3/4	c	Cornstarch; (3/4 to 1)
		Vegetable oil for deep-frying, plus
1	tb	Vegetable oil; for stir-frying
6	sm	Dried red peppers
1	tb	Chopped green onion
1	ts	Cornstarch dissolved in
1/4	c	Soy sauce
		Special sauce 1:
1/4	c	Soy sauce
1/4	c	Water
1	tb	Rice vinegar
4	ts	Granulated sugar
1	ts	Grated fresh ginger
1		Clove garlic; minced
1	tb	Soy sauce
		Variation: special sauce 2:
2	tb	Chicken broth
1	tb	Rice vinegar
1	tb	Regular soy sauce
1	tb	Dark soy sauce
1	ts	Sesame oil
2	ts	Sugar
2	tb	Peanut oil
1		Clove garlic; chopped
2		Scallions; chopped (replaces
		Green onions in original)
		Zest from rind of 1 orange in 1/2 inch
		Size slices
1/4	ts	Ground ginger (replaces fresh ginger
		Above)
1	ds	Crushed red pepper (replaces dried
		; peppers
		Above)
1	ts	Cornstarch dissolved in
1/4	c	Water (replaces cornstarch mixture in
		Original recipe)

Bone chicken if needed and cut into 1\2-inch cubes. In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add 1/2 c. cornstarch and mix well with your hand. Continue to add cornstarch in small amounts at a time to coat each piece. Coat until pieces no longer stick together. Then deep-fry in hot oil until golden. Remove from oil, cool, and deep-fry a second time. Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil, dried red peppers, green onions. Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and stir-fry until hot through. Serve on lettuce with rice.

For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce.

If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok. . stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution. . stir fry for 1 minute. Add cornstarch solution and cook until thickened. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce.

Makes 4 to 6 servings.

Posted to MM-Recipes Digest V4 #3

Recipe by: Chin Yen

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