General Tso's Chicken - 07

Recipe Ingredients

4 teaspoons	20ml	Chicken legs with thighs, boned, cut up (large)
1		Egg - slightly beaten
1/2 tablespoon	7.5ml	Vegetable oil
1/2 tablespoon	7.5ml	Cornstarch
		Vegetable oil
		Sauce 1
2		Green onions - trimmed to 4
1 1/2 tablespoons	22ml	Light soy sauce
1 1/2 tablespoons	22ml	Mushroom soy sauce
1 1/2 tablespoons	22ml	Rice wine or dry sherry
1		Fresh - ginger, peeled
		Grinding of fresh pepper
3 tablespoons	45ml	Chicken bouillon
1 teaspoon	5ml	Brown sugar
1 tablespoon	15ml	Cornstarch
		Sauce 2
1 teaspoon	5ml	Rice or cider vinegar
1/2 tablespoon	7.5ml	Chili paste - (more, if you
		Hot food)
1 teaspoon	5ml	Sesame oil - (optional)

Recipe Instructions

DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce

1. In a small bowl, combine the ingredients for Sauce

2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250F oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.

Heat the oil to high (400ø), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature.

Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350ø) and stir in Sauce 1.

As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.

Source:
Jerry Adams

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