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General Tso's Chicken
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1 lb. Chicken breasts (skinless, cut into 1-inch pieces)
2 Tbls. Soy sauce
3 Tbls. Vegetable oil
3 Dried hot chili peppers (cut in half)
2 Garlic cloves (minced)
1 Egg white
1 1 inch-piece long ginger root (peeled, minced)
1 Tbls. Rice wine
1 Tbls. Sugar
1 tsp. Sesame oil
1/4 tsp. Salt
3 tsp. Cornstarch
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1. In a glass bowl, mix 1 Tbls. soy sauce, 1 tsp. cornstarch, and one beaten egg white. Add chicken pieces to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.
2. In a small bowl, combine remaining 1 Tbls. soy sauce, vinegar, and 1 tsp. cornstarch; mix well until smooth. Stir in sugar, sesame oil, and salt. Set aside.
3. In a wok, heat oil until hot. Deep-fry chicken for about 1 minute, or until golden brown. Remove and drain oil on paper towel. Set aside.
4. Pour all but 2 Tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute until thickened. Return chicken pieces to wok and mix well. Serve with rice.
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Preparation Time: |
Serves: 3 |
| Recipe Origin: China |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 4442 times. |
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