General tso's chicken #06

Yield: 6 Servings

Measure Ingredient
4 larges Chicken thighs
½ tablespoon Vegetable oil
½ tablespoon Cornstarch
1 Egg; slightly beaten
2 Green onions; trimmed
Ginger; peeled
Fresh pepper
1½ tablespoon Light soy sauce
3 tablespoons Chicken bouillon
1½ tablespoon Mushroom soy sauce
1 teaspoon Brown sugar
1½ tablespoon Rice wine or dry sherry
1 tablespoon Cornstarch
2 Pieces ginger; sliced 1/8" thick
1 teaspoon Rice or cider vinegar
½ tablespoon Chile paste
1 teaspoon Sesame oil (optional)

SAUCE 1

SAUCE 2

In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? oven.

Fill the wok to a depth of 1½ to 2 inches with vegetable oil. Heat the oil to high (400-), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok.

Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.

From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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