Favourite General Tso's Chicken
Classic Chinese dish fit for a General.
Yield
4 servingsPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pounds |
chicken breasts
boneless and skinless |
|
| 2 | teaspoons |
soy sauce, tamari
dark |
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| 1 | teaspoon |
ginger root
finely chopped |
|
| 1 | teaspoon | cornstarch |
|
| 1 | teaspoon | sesame oil |
|
| ⅓ | cup |
vegetable oil
preferably peanut |
|
| 2 |
dried red chiles
cut in half lengthwise |
* | |
| 1 | tablespoon |
orange zest
fresh grated, or dried and soaked citrus peel, chopped |
|
| ½ | teaspoon |
peppercorns
dry roasted in a skillet, finely ground, optional |
|
| 2 | teaspoons | soy sauce, tamari |
|
| ¼ | teaspoon | salt |
|
| 1 | teaspoon | sugar |
|
| ½ | teaspoon | sesame oil |
|
Directions
Cut the chicken breast into thin slices about 2 inches long, cutting against the grain.
Place chicken into a bowl 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 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.
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