General tso's chicken 2
2 servings
Ingredients
| Quantity | 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 |
Directions
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!