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GENERAL TSO’S CHICKEN




Source of Recipe


unknown


Recipe Introduction


An often requested recipe that somehow gets left out of most Chinese food cookbooks.


List of Ingredients




1 egg
1 ½ lbs. chicken cut into ¾ inch cubes
1 cup flour
oil for deep frying
¾ cup water
3 TBSP. corn starch
3 TBSP. dark soy sauce
3 TBSP. white vinegar
3 TBSP. Chinese cooking wine
3 TBSP. sugar
1 tsp. Hoisin Sauce
2 TBSP. Chinese chili paste with garlic
8 TO 12 black peppercorns
1 TBSP. oil for veggie stir fry
2 cloves garlic, minced
1 tsp. fresh ginger root, shredded
1 green pepper seeded and cut into short strips
1 red pepper seeded and cut into short
five stalks bok choy, sliced across grain of stalks

Recipe



Beat egg, dip chicken, and coat with flour. Deep fry until light brown. Set aside. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, Hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half). Heat a Tablespoon of oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy. Stir fry for about a minute, being sure to undercook. Add sauce and meat, stir until sauce thickens and coats the back of a spoon, remove from heat and serve on rice.

NOTE: You may wish to cut the amount in half if you use imported Chinese Chili Paste, it’s a lot hotter than the American made brands.