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Title: General Tso's Chicken From Siam Res. in Columbus Ohio
Categories: Szechwan
Yield: 8 Servings

1/2cCornstarch in 1/4 c. water
3lbChicken; in chunks
1/4cSoy sauce
1 1/2tsGinger; minced
1tsWhite pepper
1 1/2tsGarlic; minced
1 Egg
1/2cSoy sauce
1cCornstarch
1/4cWhite vinegar
1cOil
1/4cCooking sherry
2cGreen onions; sliced
1 1/2cChicken broth; hot
16smDried hot peppers
3/4cSugar

To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and sherry. Then add broth and stir until sugar disolves. Refrigerate until needed. In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg. Add cornstarch until chicken is coated evenly. Add oil to help seperate the pieces. Divide chicken in small quantities and deep fry at 350 until crispy and light brown. Drain on paper towels. Place a small amount of oil in a wok and heat until just hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Add chicken and cook until sauce thickens. Add water or cornstarch if needed.

Posted to MM-Recipes Digest V4 #3

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