General tao chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Chicken legs - bite sized |
| 1 | tablespoon | Minced fresh ginger |
| 2 | 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 |
| Marinade | ||
| 1 | Egg white | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
Directions
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.