General Tso's Chicken (Real Thing)

Recipe Ingredients

		Sauce
1/2 cup	31g / 1.1oz	Cornstarch
1/4 cup	59ml	- water
1 1/2 teaspoons	7.5ml	Garlic - minced
1 1/2 teaspoons	7.5ml	Ginger - minced
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Sauce - soy
1/4 cup	59ml	Vinegar - white
1/4 cup	59ml	Sherry
1 1/2 cups	355ml	Stock - chicken
1 tablespoon	15ml	MSG - (optional)
		Chicken
3 lbs	1362g / 48oz	Chicken*
1/4 cup	59ml	Sauce - soy
1 teaspoon	5ml	Pepper - white
1		Eggs
1 cup	62g / 2.2oz	Cornstarch
1 cup	237ml	Oil
2 cups	125g / 4.4oz	Onions - green, sliced
16 cups	3792ml	Hot dried peppers (small)

Recipe Instructions

*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, so 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.

This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in Columbus, OH.

Source:
Jerry Adams

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