General Tso's Chicken - Ken Hom's

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless chicken breast
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Rice wine or dry sherry
1 teaspoon	5ml	Finely chopped ginger root
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
1/3 cup	78ml	Oil - preferably peanut
2		Dried red chiles - cut in half lengthwise
1 tablespoon	15ml	Chopped fresh orange peel or
2 teaspoons	10ml	- dried citrus peel - (soaked and coarsely c
1/2 teaspoon	2.5ml	Roasted Sichuan peppercorns
		* - (finely ground), optional
2 teaspoons	10ml	Dark soy sauce
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Sesame oil

Recipe Instructions

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

Source:
Ken Hom

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