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-> [Asian, Chicken, Chinese, Entrees, Ethnic, Poultry] -> [General tso's chicken Recipe] |
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General tso's chicken
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Egg | | 1
| tbsp | Cornstarch | | 1
| lbs | Boned, skinned chicken thigh | | | -or breast cut into 2 inch | | | -chuncks | | 4
| | Green onions, cut diagonally | | | -into 1 inch pieces | | | Vegetable oil | | 16
| small | Dried Chiles | | 1
| | Clove garlic, minced | | 1/4
| tsp | Grated fresh ginger | | | SAUCE | | 4
| tsp | Cornstarch | | 4
| tsp | Sugar | | 4
| tsp | Rice vinegar | | 6
| tbsp | Soy sauce | | 1/4
| cup | Chicken broth | | 1/4
| cup | Water | | 1/4
| cup | Dry sherry |
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Procedures:
| 1 | Directions: whisk together throughly the egg and cornstarch. | | 2 | Add pieces of chicken, turning to coat evenly. | | 3 | In wok or deep-fat fryer, heat 2 inches of oil to 350 °F. | | 4 | Fry chicken, a few pieces at a time until lightly browned and just cooked through. | | 5 | Drain on paper towels. | | 6 | Combine sauce ingredients, mixing well. | | 7 | Set aside. | | 8 | Remove all but 1 t of oil from wok and heat until hot. | | 9 | Add chili peppers and cook until blackened. | | 10 | Add onions and stir-fry about one minute. | | 11 | Add gralic and ginger, cooking briefly, but do not brown. | | 12 | Remove from heat. | | 13 | Set aside. | | 14 | Add deep-frying oil back into wok and heat to 400 °F. | | 15 | Return chicken to wok and cook until crisp and golden brown. | | 16 | Drain on paper towels. | | 17 | Remove oil from wok. | | 18 | Put the sauce back in the wok with the onions and peppers. | | 19 | Cook, stirring, until thickened and bubbly. | | 20 | Add chicken and cook, stirring until well coated and heated through. serve over rice |
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