General tso's chicken #08

Yield: 2 Servings

Measure Ingredient
1 pounds Chicken breasts; boneless, skinless; cut into 1" pieces
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white; beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers; broken in half
2 Cloves garlic; chopped fine
1 1" piece ginger root; peeled and finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
¼ teaspoon Salt

From: Ken Gomberg <kgomberg@...> Date: Tue, 10 Sep 1996 08:34:55 -0400 In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.

cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil.

Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok.

To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg <kgomberg@...> CHILE-HEADS DIGEST V3 #099

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

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