General tso's chicken from siam res. in colum
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cornstarch in 1/4 c. water |
| 3 | pounds | Chicken, in chunks |
| ¼ | cup | Soy sauce |
| 1½ | teaspoon | Ginger, minced |
| 1 | teaspoon | White pepper |
| 1½ | teaspoon | Garlic, minced |
| 1 | Egg | |
| ½ | cup | Soy sauce |
| 1 | cup | Cornstarch |
| ¼ | cup | White vinegar |
| 1 | cup | Oil |
| ¼ | cup | Cooking sherry |
| 2 | cups | Green onions, sliced |
| 1½ | cup | Chicken broth, hot |
| 16 | smalls | Dried hot peppers |
| ¾ | cup | Sugar |
Directions
To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and sherry. Then add broth and stir until sugar disolves. Refrigerate until needed.
In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg. Add cornstarch until chicken is coated evenly. Add oil to help seperate the pieces. Divide chicken in small quantities and deep fry at 350 until crispy and light brown. Drain on paper towels.
Place a small amount of oil in a wok and heat until just hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok.
Add chicken and cook until sauce thickens. Add water or cornstarch if needed.