General Tso's Chicken - 10

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken - skinned and boned
1		Egg
1 cup	62g / 2.2oz	Flour
1/4 lb	113g / 4oz	Bamboo shoots
1		Green pepper
1		Red pepper
1/4 cup	59ml	Water
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Cornstarch
		Vegetable oil - (for deep
		- frying)
2 tablespoons	30ml	Vegetable - up to 3- oil (in addition to the
		- above)
2		Garlic - minced
1 teaspoon	5ml	Fresh ginger root - shredded
4		Black peppercorns - up to 5
1 tablespoon	15ml	White vinegar
1 tablespoon	15ml	Chinese cooking wine
1 teaspoon	5ml	Chinese chili sauce
1 tablespoon	15ml	Sugar

Recipe Instructions

Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside.

In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken.

Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens.

Transfer to warmed dish and serve.

Source:
Jerry Adams

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.