General Tso's Chicken (Real Thing)

Name: General Tso's Chicken (Real Thing)
Yield: 6
Cuisine: Fusion
Ingredients: cornstarch; chicken; water; soy sauce, dark; ginger; white pepper; garlic; eggs; soy sauce, dark; cornstarch; white vinegar; vegetable oil; cooking sherry; scallions, spring or green onions; chicken broth; hot chili peppers; monosodium glutamate; sugar

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
½	cup	cornstarch
3	pounds	chicken dark, deboned, in chunks
¼	cup	water
¼	cup	soy sauce, dark	*
1 ½	teaspoons	ginger minced
1	teaspoon	white pepper
1 ½	teaspoons	garlic minced
1	whole	eggs	*
½	cup	soy sauce, dark	*
1	cup	cornstarch
¼	cup	white vinegar
1	cup	vegetable oil
¼	cup	cooking sherry	*
2	cups	scallions, spring or green onions sliced
1 ½	cups	chicken broth hot
16	small	hot chili peppers dried	*
1	tablespoon	monosodium glutamate (optional)	*
¾	cup	sugar refined

Ingredients

Amount	Measure	Ingredient	Features
118	ml	cornstarch
1.4	kg	chicken dark, deboned, in chunks
59	ml	water
59	ml	soy sauce, dark	*
7.5	ml	ginger minced
5	ml	white pepper
7.5	ml	garlic minced
1	whole	eggs	*
118	ml	soy sauce, dark	*
237	ml	cornstarch
59	ml	white vinegar
237	ml	vegetable oil
59	ml	cooking sherry	*
473	ml	scallions, spring or green onions sliced
355	ml	chicken broth hot
16	small	hot chili peppers dried	*
15	ml	monosodium glutamate (optional)	*
177	ml	sugar refined

Directions

To make Sauce, mix cornstarch and water together.

Add garlic, ginger, sugar, soy sauce, vinegar and wine.

Then add broth and MSG and stir until sugar dissolves.

Refrigerate until needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry at 350 until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat until just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke, be careful). Stir sauce, add to wok. Add chicken and cook until sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice.