General Tso's Chicken
 |
Prep: | 20 |
| Cook: | 15 | |
| Total: | 90 | |
| Yield: | 4 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 1 | pound | chicken breasts | boneless, skinless,, cut into 1inch pieces |
| 3 | tablespoons | soy sauce | |
| 1 | tablespoon | cornstarch | |
| 1 | each | egg white | beaten frothy |
| 1 | cup | vegetable oil | |
| 3 | each | hot chili peppers | dried, broken in half |
| 2 | each | garlic cloves | fine, chopped |
| 1 | each | ginger root | one inch piece, finely chopped |
| 1 | tablespoon | white wine vinegar | |
| 1 | tablespoon | white wine | |
| 1 | teaspoon | cornstarch | |
| 1 | tablespoon | brown sugar | |
| 1 | teaspoon | sesame oil | |
| 1/4 | teaspoon | salt | |
Directions
In a glass bowl, place chicken pieces.Combine 1 tablepoon soy sauce and 1 tablespoon 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 teaspoon 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 tablespoons 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.
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