General Tso's Chicken with Orange
Yield
4 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
chicken breasts
boneless |
|
| 2 | teaspoons |
soy sauce, dark
|
|
| 2 | teaspoons |
rice wine
|
|
| 1 | teaspoon |
ginger root
minced |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | teaspoon |
sesame oil
|
|
| ⅓ | cup |
peanut oil
|
|
| 2 | each |
dried red chiles
halve lengthwise |
* |
| 1 | tablespoon |
orange zest
coarse chop |
|
| ½ | teaspoon |
sichuan peppercorns
fine ground, roasted |
*
|
| 2 | teaspoons |
soy sauce, dark
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken breasts
boneless |
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 1E+1 | ml |
rice wine
|
|
| 5 | ml |
ginger root
minced |
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
|
|
| 79 | ml |
peanut oil
|
|
| 2 | each |
dried red chiles
halve lengthwise |
* |
| 15 | ml |
orange zest
coarse chop |
|
| 2.5 | ml |
sichuan peppercorns
fine ground, roasted |
*
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
sesame oil
|
|
Directions
Cut chicken into thin slices 2 inches long, cutting against the grain.
Put it into a bowl together 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 it 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.
