member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to MEAN CHEF      

    General Tso's Chicken

    Source of Recipe

    ???

    Recipe Introduction

    One of the best versions you will find. The dish si supposed to be dry, so if you want more sauce, double or triple the sauce ingredients

    List of Ingredients

    1 lb chicken thighs, boned and cubed
    3 eggs, beaten
    1/2 cup cornstarch, plus
    2 teaspoons cornstarch
    5 dried chili pods
    1 1/2 tablespoons rice vinegar
    2 tablespoons rice wine
    3 tablespoons sugar
    3 tablespoons soy sauce

    Recipe

    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 is too thick, add some vegetable oil to separate the pieces.
    In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
    First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
    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).
    Second-Stage Frying: 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.
    The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
    Serve immediately.
    Serves 4, along with steamed broccoli and rice.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |