General Tso's Chicken
 |
Prep: | 15 |
| Cook: | 15 | |
| Total: | 30 | |
| Yield: | 4 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 1 1/2 | pounds | chicken | 3/4 in cubes |
| 1 | each | egg | |
| 1 | cup | flour, all-purpose | |
| 5 | stalks | bok choy | sliced crosswise |
| 3 | each | hot peppers | sliced legnthwise |
| 1 | each | sweet bell pepper | cut in strips |
| 3 | tablespoons | soy sauce | |
| 3 | tablespoons | cornstarch | |
| 3 | tablespoons | sugar | |
| 3 | tablespoons | white vinegar | |
| 3 | tablespoons | chinese wine | |
| 2 | tablespoons | chinese chili paste | |
| 1 | tablespoon | ginger | freshly grated |
| 1 | tablespoon | hoisin sauce | |
| 1 | tablespoon | black peppercorns | |
| 2 | cloves | garlic | minced |
| 1 | tablespoon | vegetable oil | for stir-frying |
| 1 | x | vegetable oil | for deep frying |
| 1/2 | teaspoon | cayenne pepper | |
Directions
Dip chicken in egg, flour, and fry.In bowl, mix water, soy, cornstarch, vinegar, hoisin, wine, sugar, chile paste, peppercorns, cayenne.
Heat tablespoon oil in wok and stirfry garlic and ginger.
In a few seconds, add peppers and bok choy.
Fry 1 min, add sauce and meat.
Stir until sauce thickens and coats.
Serve on rice.
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