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    General Tso's Chicken

    Recipe Link: Source: From "A Taste Of Columbus" Volume III

    List of Ingredients






    Siam Oriental Restaraunt
    as prepared by Chef Paul Kaewprasart

    Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.



    1/2 cup cornstarch
    3 pounds dark deboned chicken meat,cut into large chunks
    1/4 cup water
    1 1/2 tsp minced garlic
    1/4 cup soy sauce
    1 1/2 tsp minced ginger
    1 tsp white pepper
    3/4 cup sugar
    1 egg
    1/2 cup soy sauce
    1 cup cornstarch
    1/4 cup white vinegar
    1 cup salad oil
    1 1/2 cups hot chicken broth
    2 cups scallions, diced
    1 tsp M.S.G. (optional)
    16 small dried hot peppers

    Recipe



    To make sauce, mix cornstarch and water together. Add garlic,ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed.
    In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel.

    Place a small amount of oil in wok and heat until wok is
    hot. Add scallions and peppers and stir-fry briefly. Stir
    sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8.
 

 

 

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