General Tso's Chicken - 12

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts - boneless, skinless,
		Cut into 1" pieces
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Cornstarch
1		Egg white - beaten frothy
1 cup	237ml	Vegetable oil
3		Dried hot chili peppers - broken in half
2		Garlic cloves - chopped fine
1		Gingerroot - peeled
		Finely chopped
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	White wine
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!

Source:
Jerry Adams

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