General Tso's Chicken - 11 Recipe - Cooking Index
Sauce | ||
1/2 cup | 31g / 1.1oz | Cornstarch |
1/4 cup | 59ml | Water |
1 1/2 teaspoons | 7.5ml | Minced garlic |
1 1/2 teaspoons | 7.5ml | Minced ginger root |
3/4 cup | 148g / 5.2oz | Sugar |
1/2 cup | 118ml | Soy sauce |
1/4 cup | 59ml | White vinegar |
1/4 cup | 59ml | Cooking wine |
1 1/2 cups | 355ml | Hot chicken broth |
1 teaspoon | 5ml | Monosodium glutamate - (optional) |
Meat | ||
3 lbs | 1362g / 48oz | Deboned dark chicken meat - cut into large chunk |
1/4 cup | 59ml | Soy sauce |
1 teaspoon | 5ml | White pepper |
1 | Egg | |
1 cup | 62g / 2.2oz | Cornstarch |
Vegetable oil for - deep-frying | ||
2 cups | 125g / 4.4oz | Sliced green onions |
16 cups | 3792ml | Dried hot peppers (small) |
1 | Mix 1/2 cup cornstarch with |
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
Source:
Jerry Adams
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