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General Tso's Chicken




Source of Recipe


unknown
1 pound Boneless chicken breasts cut into 1-inch pieces
3 tablespoons Soy sauce
3 tablespoons Cornstarch
1 Egg white beaten until frothy
1 cup Vegetable oil
3 Hot dried chili peppers broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) peeled and finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar

Marinate the chicken pieces for about 20 minutes in a mixture of the soy sauce cornstarch, and egg white.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 tablespoons of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.