General Tso's Chicken - 14

Recipe Ingredients

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 gingerroot
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	White or rice vinegar
1/4 cup	59ml	Cooking wine
1 1/2 cups	355ml	Hot chicken broth
1 teaspoon	5ml	MSG - (optional)
3 lbs	1362g / 48oz	Dark deboned chicken - cut into large
		Chunks
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)

Recipe Instructions

To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, gingerroot, sugar, soy sauce, vinegar and the wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce, and the white pepper. Stir in egg. Add cup of cornstarch and mix until chicken is 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. Place a small amount of oil into a 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. Add cornstarch or water as needed.

Source:
Jerry Adams

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