Chin yen's general tso's chicken

Yield: 4 Servings

Measure Ingredient
1 \N 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 \N Egg
¾ cup Cornstarch; (3/4 to 1)
\N \N 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 \N 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 \N Clove garlic; chopped
2 \N Scallions; chopped (replaces green onions in original)
\N \N 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)

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

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