General Tso's Chicken - Chinese Imperial Palace

Recipe Ingredients

1/2 cup	31g / 1.1oz	Cornstarch
1/4 cup	59ml	Water
1 1/2 teaspoons	7.5ml	Minced fresh garlic
1 1/2 teaspoons	7.5ml	Minced fresh ginger
3/4 cup	148g / 5.2oz	Sugar
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	White vinegar
1/4 cup	59ml	Sherry - (i have used a white wine before
		As well)
1		Condensed chicken broth

Recipe Instructions

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat 3 lbs. boneless, skinless chicken, cut into chunks 1/4 C. Soy Sauce 1 egg, beaten 1 C. Cornstarch 2 C. sliced Green Onions 8 small dried Hot Peppers, seeds removed (Get these the produce section in a grocery store)

Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.)

Deep fry 7 or 8 chicken pieces at a time in a 350F oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

Serve with fried or steamed rice.

This does not reheat well, so eat in one sitting.

Source:
Chin Yen

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