General tso's chicken (marius kirschner)

1 servings

Ingredients

QuantityIngredient
Here's a couple of recipes for Gen. Tso's Chicken and a hint on how
To get pro results. Can't vouch for them as I've never made the dish.
These are reposts from other folks.
4eachesChicken legs, skinned & cut into six pieces each
2eachesEgg whites
2teaspoonsCornstarch
1eachTB rice vinegar
1eachTB light soy sauce
1eachTB rice wine
1teaspoonSugar
1teaspoonCornstarch, mixed with 1 tsp water
½cupPeanut oil
3eachesDried red chili peppers
1eachScallion, chopped (separate white & green parts)
1smallKnob fresh ginger, minced
1eachGarlic clove, minced
2teaspoonsSesame oil

Directions

Vigorously blend egg whites and cornstarch; add chicken pieces and toss to coat. Heat oil in large wok and add chicken pieces in batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry for 15 seconds; add green scallion, minced ginger and garlic and stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and sugar, stirring until heated through. Add cornstarch and water mixture and stir until mixture is thickened. Off heat, stir in sesame oil, garnish with scallion greens, and serve. NOTE FROM ALAN CLAVER: Just made my bi-monthly batch of General Tso's Chicken. I've been trying for many months to get it to come out just like in my favorite Chinese resturant but couldn't. Well, I recently read about the double frying method of cooking and thought I'd try it - Yippee! that's what we missing. What you do is deep fry the chicken pieces once, then put them aside for a bit and reheat the oil. Then, fry them a second time. This really gives them extra crispyness and flavor. You couldn't tell this batch from a professional version (umm.. modesty aside 8-)). Posted by Stephen Ceideburg December 18 1990.

Submitted By FRED TOWNER On 10-27-94