General Tso's Chicken (Heriteau)
Yield
2 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
including thighs, boned, cut into 1/2 inch pieces |
*
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | tablespoon |
vegetable oil
|
|
| ½ | tablespoon |
cornstarch
|
|
| 1 | x |
vegetable oil
|
*
|
| Sauce 1 | |||
| 2 | each |
scallions, spring or green onions
trimmed to 4 inches |
|
| 1 ½ | tablespoons |
soy sauce, light
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
mushroom |
|
| 1 ½ | tablespoons |
rice wine
|
|
| 2 | each |
ginger
pieces, fresh, 1/2 inch thick, peeled |
*
|
| 1 | x |
black pepper
fresh |
*
|
| 3 | tablespoons |
chicken broth
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| Sauce 2 | |||
| 1 | teaspoon |
rice vinegar
|
|
| ½ | tablespoon |
thai chili paste
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken legs
including thighs, boned, cut into 1/2 inch pieces |
*
|
| 1 | each |
eggs
slightly beaten |
|
| 7.5 | ml |
vegetable oil
|
|
| 7.5 | ml |
cornstarch
|
|
| 1 | x |
vegetable oil
|
*
|
| Sauce 1 | |||
| 2 | each |
scallions, spring or green onions
trimmed to 4 inches |
|
| 23 | ml |
soy sauce, light
|
|
| 23 | ml |
soy sauce, tamari
mushroom |
|
| 23 | ml |
rice wine
|
|
| 2 | each |
ginger
pieces, fresh, 1/2 inch thick, peeled |
*
|
| 1 | x |
black pepper
fresh |
*
|
| 45 | ml |
chicken broth
|
|
| 5 | ml |
brown sugar
|
|
| 15 | ml |
cornstarch
|
|
| Sauce 2 | |||
| 5 | ml |
rice vinegar
|
|
| 7.5 | ml |
thai chili paste
|
|
| 5 | ml |
sesame oil
|
|
Directions
In a medium bowl, combine the chicken with the egg, oil, and cornstarch.
In a blender or food processor, or by hand, combine the ingredients for Sauce 1.
In a small bowl, combine the ingredients for Sauce 2.
Place the measured ingredients beside the wok in the order in which they are to be placed in the wok.
Warm 2 serving dishes, one lined with paper towel, in a 250 degree F oven.
Fill the wok to a depth of 1½ to 2 inches with vegetable oil.
Heat the oil to high (400 degrees F), or until a day-old cube of bread browns in just under 1 minute.
Heat another 4 minutes to stabilize the temperature.
Put the chicken pieces into the oil one at a time until all are in.
Stir-fry 3 minutes.
Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.
Empty the oil from the wok.
Reduce the heat to medium (350℉/180℃) and stir in Sauce 1.
As soon as it bubbles, stir in the chicken.
Sprinkle Sauce 2 over the chicken, stir-fry minute more, then turn into the serving dish.
Scrape the sauce over the chicken and serve at once.
