General Tao Chicken
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
chicken legs
bite sized |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| 2 | each |
scallions, spring or green onions
2 inch lengths |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
hot chili peppers
dried, whole |
|
| 2 | tablespoons | sugar |
|
| 2 | tablespoons | soy sauce, tamari |
|
| 1 ½ | teaspoons | rice vinegar |
|
| 2 | tablespoons | cornstarch |
|
| ¼ | cup | chicken broth |
|
| 1 | teaspoon | sesame oil |
|
| 2 | cups | soya oil | * |
| Marinade | |||
| 1 | each | egg whites |
*
|
| 1 | tablespoon | cornstarch |
|
| 1 | tablespoon | soy sauce, tamari |
|
Directions
Cut chicken into pieces no larger than ¾ inch square.
Combine marinade ingredients in large bowl.
Add chicken pieces and set aside for 2 hours.
Add 2 tablespoon cornstarch to chicken stock, store in refridgerater.
In a deep pot, heat oil to 350℉ (180℃).
In a basket, or slotted spoon, lower several pieces of chicken into the oil.
Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness.
Continue doing several pieces at a time until all are cooked.
In a wok, on high heat, reheat 2 tablespoon reserved oil. Add prepared ginger, scallions, garlic, and chilies.
Stir to prevent burning.
Add the cooked chicken pieces, still stirring quickly.
Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick.
Remove from heat, stir in sesame oil, and place on serving dish.
Serve with steamed rice.
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