General tso's chicken #9
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cornstarch |
| ¼ | cup | Water |
| 1½ | teaspoon | Minced garlic |
| 1½ | teaspoon | Minced ginger root |
| ¾ | cup | Sugar |
| ½ | cup | Soy sauce |
| ¼ | cup | White vinegar |
| ¼ | cup | Cooking wine |
| 1½ | cup | Hot chicken broth |
| 1 | teaspoon | Monosodium glutamate (optional) |
| 3 | pounds | Deboned dark chicken meat, Cut into large chunks |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | White pepper |
| 1 | Egg | |
| 1 | cup | Cornstarch |
| Vegetable oil for Deep-frying | ||
| 2 | cups | Sliced green onions |
| 16 | Small dried hot peppers | |
Directions
SAUCE
MEAT
1) Mix ½ cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, ¼ cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.