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-> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [General tso's chicken #3 Recipe] |
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General tso's chicken #3
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Cornstarch | | 1/4
| cup | Water | | 1 1/2
| tsp | Minced Garlic | | 1 1/2
| tsp | Minced Ginger | | 3/4
| cup | Sugar | | 1/2
| cup | Soy Sauce | | 1/4
| cup | White Vinegar | | 1 1/2
| cup | Hot Chicken Broth | | 1
| tsp | M.S.G. (Optional) | | 3
| lbs | Dark Deboned Chicken Meat | | | Cut Into Large Chunks | | 1/4
| cup | Soy Sauce | | 1
| tsp | White Pepper | | 1
| | Egg | | 1
| cup | Cornstarch | | 1
| cup | Salad Oil | | 2
| cup | Scallions, Diced | | 16
| small | Dried Hot Peppers |
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Procedures:
| 1 | To make sauce, mix cornstarch and water together. | | 2 | Add garlic, ginger, sugar, soy sauce, vinegar and wine. | | 3 | Then add chicken broth and m.s.g. | | 4 | And stir until sugar dissolves. | | 5 | Refrigerate until needed. | | 6 | In separate bowl, mix chicken, soy sauce and pepper. | | 7 | Stir in egg. | | 8 | Add cornstarch until chicken is coated evenly. | | 9 | Add oil to help separate chicken pieces. | | 10 | Divide chicken into small quantities and deep-fry at 350°F until crispy. | | 11 | Drain on a paper towel. | | 12 | Place a small amount of oil in wok and heat until wok is hot. | | 13 | Add scallions and peppers and stir-fry briefly. | | 14 | Stir sauce; add to wok. | | 15 | Place chicken in sauce and cook until sauce thickens. | | 16 | Add either cornstarch or water as needed. | | 17 | Serve with rice |
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