Title: Modified General Tao's Chicken
Categories: Chicken Chinese Ethnic
Yield: 4 Servings
| 10 | oz | Chicken Legs, deboned, or thighs, deboned, or boneless chick |
| 2 | c | Soya Oil |
| | | Water chestnut flour(Powder) to coat chicken pieces |
| SEASONINGS (MIX IN BOWL |
| 1 | tb | Ginger Root, minced |
| 2 | | Scallions, chopped |
| 1 | tb | Garlic, minced |
| 2 | | Thai finger peppers, crushed use more or less to taste |
| 1 | tb | Orange or lemon peel, minced |
| SAUCE (MIX IN BOWL |
| 2 | tb | Sugar |
| 2 | tb | Soy Sauce |
| 1 1/2 | ts | Vinegar |
| 2 | tb | Cornstarch |
| 1/4 | c | Chicken Stock |
| 1 | ts | Sesame Oil |
| MARINADE |
| 1 | | Egg White |
| 1 | tb | Cornstarch |
| 1 | tb | Soy Sauce |
Cut the chicken into pieces no larger than 1" square. Prepare marinade by
combining egg white, cornstarch, and 1 tablespoon soy sauce in a large
bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat
the oil until it reaches 350 degrees. Dredge marinated chicken pieces in
water chestnut powder to coat. In a basket, or with a slotted spoon, lower
several marinated chicken pieces into the fat. Fry about one or two minutes
or until the chicken becomes crisp; test for doneness before completing the
batch. Continue until all pieces have been fried. Set oil and cooked
chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the
reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and
orange or lemon peel. Stir to prevent burning. Add the fried chicken and
stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with
chicken stock. Remove from the heat and stir sesame oil into the sauce.
Spoon the mixture on to a hot platter and serve immediately with steamed
rice. Serves 4.