General Tso's Chicken - 03

Recipe Ingredients

10 oz	284g	Chicken legs - bite sized
1 tablespoon	15ml	Minced fresh ginger
2		Scallions - 2 inch lengths
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Dried chili peppers - whole
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Soy sauce
1 1/2 teaspoons	7.5ml	Rice vinegar
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Chicken stock
1 teaspoon	5ml	Sesame oil
2 cups	474ml	Soy oil for cooking
		Marinade
1		Egg white
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Soy sauce

Recipe Instructions

1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refrigerator.

2. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked.

3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly.

4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish. Serve with steamed rice.

Source:
Jerry Adams

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