General tao chicken

Yield: 4 servings

Measure Ingredient
10 ounces Chicken legs - bite sized
1 tablespoon Minced fresh ginger
2 \N Scallions - 2 inch lengths
1 tablespoon Minced garlic
2 tablespoons Dried chilli peppers - whole
2 tablespoons Sugar
2 tablespoons Soy sauce
1½ teaspoon Rice vinegar
2 tablespoons Cornstarch
¼ cup Chicken stock
1 teaspoon Sesame oli
2 cups Soya oil for cooking
\N \N Marinade
1 \N Egg white
1 tablespoon Cornstarch
1 tablespoon Soy sauce

1. Cut chicken into pieces no larger than ¾ inch square. Combine marinade

ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refridgerater. 2. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower

several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing

several pieces at a time until all are cooked. 3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked

chicken pieces, still stirring quickly. 4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish.

Serve with steamed rice.

Similar recipes