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General Tso's Chicken




Source of Recipe


Nancy
Siam Restaurant

1/2 cup cornstarch
1/4 cup water
11/2teaspoons minced garlic
11/2 teaspoons minced gingerroot
3/4 cup sugar
1/2 cup soy sauce
1/4 cup cup white vinegar
1/4 cup sherry
11/2 cups hot chicken broth
1 teaspoon MSG(monosodium gluconate), optional
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
About 1 cup cornstarch
1 cup vegetable oil, plus more for stir-frying
2 cups diced green onion
16 small dried hot peppers

To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to separate pieces.
Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel.
Place a small amount of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly.
Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings.