General Tso's Chicken Peng Teng

Ingredients

Directions

Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone.

Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone.

Discard the skin and cut the meat from each leg into 6 pieces.

In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root.

In another bowl, combine the egg and cornstarch and dip the chicken pieces.

Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp.

Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok.

Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.

Transfer it to a heated serving dish.

Reviews

Wow, acebox is right. That's a huge amount of soy and vinegar for that amount of chicken. Also I believe it should be chicken breast instead of the dark chicken meat from the legs. 6 months ago by sean

+1

Hello, Tried this one. UGH! Too much vinegar, too much soy sauce. Sauce is far too liquid even after 2 minutes of reduction on moderately high heat. (As this recipe specifies.) I thickened sauce with cornstarch to rectify. The flavor of the sauce was to biting owing to the tremendous amount of vinegar. The sauce was also too salty due to the tremendous amount of soy sauce. Was this recipe added to jerk the chains of folks gullible enough (me) to try it? Cheers, acebox 11 months ago by acebox

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.