General tso's chicken ii

Yield: 1 servings

Measure Ingredient
1 each Egg
1 tablespoon Cornstarch
1 pounds Boned, skinless chicken cut from thigh or breast into 2 inch chunks
Peanut oil
4 teaspoons Cornstarch
4 teaspoons Sugar
4 teaspoons Rice vinegar
6 tablespoons Soy sauce
16 eaches Dried hot red peppers
5 eaches Scallions cut diagonally into 1" pieces
3 eaches Cloves garlic, finely minced
¼ teaspoon Grated fresh ginger
¼ cup Water
¼ cup Rice wine
¼ cup Chicken broth

SAUCE

Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili peppers and cook until dark red. Add scallions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to oil, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through.

TO ALL Submitted By RICK WEAVER SUBJ I'VE LOST MY CASHEW CHICK On 10-11-95

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