Chin yen's general tso's chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken (2 1/2 - 3 lbs) OR | |
| 1½ | pounds | Boneless chicken; cubed in 1/2\" pieces (up to 2) |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Granulated sugar; divided |
| 1 | dash | White pepper |
| 1 | Egg | |
| ¾ | cup | Cornstarch; (3/4 to 1) |
| Vegetable oil for deep-frying, plus | ||
| 1 | tablespoon | Vegetable oil; for stir-frying |
| 6 | smalls | Dried red peppers |
| 1 | tablespoon | Chopped green onion |
| 1 | teaspoon | Cornstarch dissolved in |
| ¼ | cup | Soy sauce |
| ¼ | cup | Soy sauce |
| ¼ | cup | Water |
| 1 | tablespoon | Rice vinegar |
| 4 | teaspoons | Granulated sugar |
| 1 | teaspoon | Grated fresh ginger |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Chicken broth |
| 1 | tablespoon | Rice vinegar |
| 1 | tablespoon | Regular soy sauce |
| 1 | tablespoon | Dark soy sauce |
| 1 | teaspoon | Sesame oil |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Peanut oil |
| 1 | Clove garlic; chopped | |
| 2 | Scallions; chopped (replaces green onions in original) | |
| Zest from rind of 1 orange in 1/2 inch size slices | ||
| ¼ | teaspoon | Ground ginger (replaces fresh ginger above) |
| 1 | dash | Crushed red pepper (replaces dried peppers above) |
| 1 | teaspoon | Cornstarch dissolved in |
| ¼ | cup | Water (replaces cornstarch mixture in original recipe) |
Directions
SPECIAL SAUCE 1
VARIATION
SPECIAL SAUCE 2
Bone chicken if needed and cut into 1\\2-inch cubes. In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add ½ c.
cornstarch and mix well with your hand. Continue to add cornstarch in small amounts at a time to coat each piece. Coat until pieces no longer stick together. Then deep-fry in hot oil until golden. Remove from oil, cool, and deep-fry a second time. Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil, dried red peppers, green onions. Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and stir-fry until hot through. Serve on lettuce with rice.
For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce.
If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok..stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution..stir fry for 1 minute. Add cornstarch solution and cook until thickened. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce.
Makes 4 to 6 servings.
Recipe by: Chin Yen
Posted to MC-Recipe Digest V1 #775 by Holly Butman <butma001@...> on Sep 08, 1997