General tso's chicken #6
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless chicken breast |
| 2 | teaspoons | Dark soy sauce |
| 2 | teaspoons | Rice wine or dry sherry |
| 1 | teaspoon | Finely chopped ginger root |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| ⅓ | cup | Oil, preferably peanut |
| 2 | Dried red chiles cut in half lengthwise | |
| 1 | tablespoon | Chopped fresh orange peel OR dried citrus peel (soaked & coarsely chopped) |
| ½ | teaspoon | Roasted Sichuan peppercorns |
| * (finely ground), optional | ||
| 2 | teaspoons | Dark soy sauce |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Sesame oil |
Directions
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK