General Tso's Chicken Iii
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | pound |
chicken
boned, skinned, thigh or breast, cut into 2 inch chunks |
|
| 4 | each |
scallions, spring or green onions
cut diagonally into 1 inch |
|
| 1 | x |
vegetable oil
|
*
|
| 16 | small |
red chilis, dried
|
* |
| 1 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
ginger
grated |
|
| Sauce | |||
| 4 | teaspoons |
cornstarch
|
|
| 4 | teaspoons |
sugar
|
|
| 4 | teaspoons |
rice vinegar
|
|
| 6 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
sherry wine
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 15 | ml |
cornstarch
|
|
| 453.6 | g |
chicken
boned, skinned, thigh or breast, cut into 2 inch chunks |
|
| 4 | each |
scallions, spring or green onions
cut diagonally into 1 inch |
|
| 1 | x |
vegetable oil
|
*
|
| 16 | small |
red chilis, dried
|
* |
| 1 | each |
garlic cloves
minced |
|
| 1.3 | ml |
ginger
grated |
|
| Sauce | |||
| 2E+1 | ml |
cornstarch
|
|
| 2E+1 | ml |
sugar
|
|
| 2E+1 | ml |
rice vinegar
|
|
| 9E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
water
|
|
| 59 | ml |
sherry wine
|
* |
Directions
Whisk together thoroughly the egg and cornstarch.
Add pieces of chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2 inches of oil to 350℉ (180℃).
Fry chicken, a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.
Combine sauce ingredients, mixing well.
Set aside.
The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.
In frying pan, heat 1 tablespoon of oil until hot.
Add chili peppers and cook until blackened.
Add onions and stir-fry about one minute.
Add garlic and ginger, cooking briefly, but do not brown.
Remove from heat.
Reheat deep oil to 400℉ (200℃).
Return chicken to fat, in batches, and cook until crisp and golden brown.
Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers.
Cook, stirring until thickened and bubbly.
Add chicken and cook, stirring, until well coated and heated through.
Serve over rice.
