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Title: General Tso's Chicken Twwr12a
Categories: Chinese Entree Chicken
Yield: 8 Servings
| 1/2 | c | Cornstarch |
| 3 | lb | Chicken* |
| 1/4 | c | Water |
| 1/4 | c | Dark Soy Sauce |
| 1 1/2 | ts | Minced Ginger |
| 1 | ts | White Pepper |
| 1 1/2 | ts | Minced Garlic |
| 1 | Egg | |
| 1/2 | c | Dark Soy Sauce |
| 1 | c | Cornstarch |
| 1/4 | c | White Vinegar |
| 1 | c | Salad Oil |
| 1/4 | c | Cooking Sherry |
| 2 | c | Sliced Green Onions |
| 1 1/2 | c | Hot Chicken Broth |
| 16 | sm | Hot Dried Peppers |
| 1 | tb | MSG -- (optional) |
| 3/4 | c | Refined Sugar |
*Dark deboned in chunks I divided recipe portions (above) to make it easier to pre-prepare. To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir 'til sugar dissolves. Refrigerate 'til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke..be careful). Stir sauce; interactive personal service 03/17/92 11:02 PM Add water or interactive personal service 10/01/93 5:25 PM water/cornstarch if needed.This amount will fill two large platters and serves 6-8. Serve with white steamed rice. This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in Columbus, OH. Recipe By :
From: Sweeney previous next