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General Tso's Chicken - 11

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

  Sauce
1/2 cup 31g / 1.1ozCornstarch
1/4 cup 59mlWater
1 1/2 teaspoons 7.5mlMinced garlic
1 1/2 teaspoons 7.5mlMinced ginger root
3/4 cup 148g / 5.2ozSugar
1/2 cup 118mlSoy sauce
1/4 cup 59mlWhite vinegar
1/4 cup 59mlCooking wine
1 1/2 cups 355mlHot chicken broth
1 teaspoon 5mlMonosodium glutamate - (optional)
  Meat
3 lbs 1362g / 48ozDeboned dark chicken meat - cut into large chunk
1/4 cup 59mlSoy sauce
1 teaspoon 5mlWhite pepper
1   Egg
1 cup 62g / 2.2ozCornstarch
  Vegetable oil for - deep-frying
2 cups 125g / 4.4ozSliced green onions
16 cups 3792mlDried hot peppers (small)
1   Mix 1/2 cup cornstarch with

Recipe Instructions

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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