General tso's chicken 2

Yield: 2 servings

Measure Ingredient
1 pounds Chicken breasts without skin
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white; beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers; bro
2 Cl Garlic; fine chopped
1 slice Gingerroot; peeled, 1" 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

Recipe by: The Elegant Entertaining Cookbook by Myra In a glass bowl, place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon 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 tablespoons 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.

Makes 2 servings. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!

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