General Tao Chicken
Ingredients
| 289 | ml/g |
chicken legs
bite sized |
|
| 15 | ml |
ginger
fresh, minced |
|
| 2 | each |
scallions, spring or green onions
2 inch lengths |
|
| 15 | ml |
garlic
minced |
|
| 30 | ml |
hot chili peppers
dried, whole |
|
| 30 | ml |
sugar
|
|
| 30 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
rice vinegar
|
|
| 30 | ml |
cornstarch
|
|
| 59 | ml |
chicken broth
|
|
| 5 | ml |
sesame oil
|
|
| 473 | ml |
soya oil
|
* |
| Marinade | |||
| 1 | each |
egg whites
|
* |
| 15 | ml |
cornstarch
|
|
| 15 | ml |
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.
