GENERAL TSO'S CHICKEN
Source of Recipe
Roxymom
Recipe Introduction
A good idea for making really crispy chicken pieces is to do a triple dip in the oil. Put the pieces in for 30 sec, remove for 10 sec, place back in for 15 sec, remove for 10 sec, then place back in and fry til done. They will not turn soggy and even be crispy with the sauce on it. Sounds crazy but works very well.
List of Ingredients
2-1/2 lbs. boneless chicken meat cut into chunks
oil for frying
1 egg
2/3 c. cornstarch
SAUCE:
1/2 c. water
1 c. chicken broth
1/3 c. soy sauce
1/4 c. rice wine vinegar
1 t. garlic, minced
1 t. ginger, minced
3/4 c. sugar
1/3 c. cornstarch
Recipe
Whisk together all the sauce ingredients in a mixing bowl and set aside. In a skillet, heat oil for frying. Lightly whip the egg with 2 ounces water. Dip the chicken pieces first in the egg mixture then in the cornstarch. Add to oil and fry until golden brown. Remove and drain on paper towels. Carefully remove the oil from the pan. Add the sauce and heat until thickened. Add the chicken to sauce and toss until well coated and heated. Serve with fried rice.
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