General tso's chicken no. 4
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Egg |
| 1 | pounds | Boned, chicken, chunks |
| 16 | eaches | Dried hot red peppers |
| 3 | eaches | Cloves garlic, finely minced |
| SAUCE | ||
| 1 | tablespoon | Cornstarch |
| Peanut oil | ||
| 5 | eaches | Scallions, diagonally 1\" pieces |
| 4 | teaspoons | Cornstarch |
| 4 | teaspoons | Rice vinegar |
| ¼ | cup | Water |
| ¼ | cup | Chicken broth |
| ¼ | teaspoon | Grated fresh ginger |
| 4 | teaspoons | Sugar |
| 6 | tablespoons | Soy sauce |
| ¼ | cup | Rice wine |
Directions
INGREDIENTS
DIRECTIONS
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 Submitted By EARL SHELSBY On 02-03-95