General tso's chicken from siam restaurant

1 Servings

Ingredients

QuantityIngredient
½cupCornstarch
¼cupWater
teaspoonGarlic; minced
teaspoonGinger root; minced
¾cupSugar
½cupSoy sauce
¼cupWhite vinegar
¼cupCooking wine
cupHot chicken broth
1teaspoonMonosodium glutamate
3poundsDark deboned chicken; cut into large chunks
¼cupSoy sauce
1teaspoonWhite pepper
1Egg
1cupCornstarch
Vegetable oil for deep-frying
2cupsGreen onion; sliced
16smallsDried hot peppers

Directions

SAUCE

CHICKEN

To make sauce, mix ½ c cornstarch and the water together. Add garlic, gingerroot, sugar, soy sauce, vinegar and wine. Add broth and monosodium glutamate (if desired) and stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cup of cornstarch and mix until chicken is coated evenly. Add cup of vegetable oil to separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil into a 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, add cornstarch or water as needed.

Found on the internet, posted by "Folkdesign", Jan. 95. MC_Busted by B.

Adams.

Recipe by: Siam Oriental Restaurant, Columbus, Ohio Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 21, 1997