General Tso's Chicken
1/2 c Cornstarch
3 lb chicken*
1/4 c Water
1/4 c Dark Soy Sauce
1 1/2 tsp Minced Ginger
1 tsp White Pepper
1 1/2 tsp Minced Garlic
1 Egg
1/2 c Dark Soy Sauce
1 c Cornstarch
1/4 c White Vinegar
1 c Salad Oil
1/4 c Cooking Sherry
2 c Sliced Green Onions
1 1/2 c Hot Chicken Broth
16 Small Hot Dried Peppers
1 tbsp MSG -- (optional)
3/4 c Refined Sugar
*Dark deboned in chunks I divided recipe portions (above) to make it easier
to pre-prepare. To make Sauce, mix cornstarch and water together. Add
garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and
MSG and stir 'til sugar dissolves. Refrigerate 'til 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 in small quantities and deep-fry @ 350 until crispy and light
brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain
on paper towels. Place a small amount of oil in wok and heat 'til just hot.
Add onions and peppers and stir-fry briefly (peppers will give off acrid
smoke..be careful). Stir sauce; add to wok. Add chicken and cook just
'til sauce thickens. Add water or water/cornstarch if needed. This amount
will fill two large platters and serves 6-8. Serve with white steamed
rice.
