General Tso's Chicken
Source of Recipe
Internet
List of Ingredients
Chicken:
1 lb (or more) chicken thighs, boned and cubed
3 eggs beaten
1/2 cup tsp cornstarch
5 dried pepper pods
Sauce:
4 tsp cornstarch
3 tbsp rice vinegar
2 tbsp rice wine
6 tbsp sugar
6 tbsp soy sauceRecipe
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces. Set aside.
In a small bowl prepare the sauce mixture by combining all the ingredients and mixing well.
Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400F). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (This step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
Add the sauce mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately.
Serve with steamed broccoli and rice.
|
|
member logon
