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General tso's chicken (nancy hattaway)
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| | Egg | | 1
| tbsp | Cornstarch | | 1
| lbs | Boned, skinless chicken cut | | | -from thigh or breast into | | | -2 inch chunks | | | Peanut oil | | 16
| | Dried hot red peppers | | 5
| | Scallions cut diagonally | | | -into 1" pieces | | 3
| | Cloves garlic, finely 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 | Water | | 1/4
| cup | Rice wine | | 1/4
| cup | Chicken broth |
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Procedures:
| 1 | Whisk together thoroughly 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 | (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). | | 9 | In frying pan, heat 1 tbs of oil until hot. | | 10 | Add chili peppers and cook until dark red. | | 11 | Add scallions and stir-fry about one minute. | | 12 | Add garlic and ginger, cooking briefly, but do not brown. | | 13 | Remove from heat. | | 14 | Reheat deep oil to 400°F. | | 15 | Return chicken to oil, in batches, and cook until crisp and golden brown. | | 16 | Drain on paper towels. | | 17 | Re-stir sauce and add to frying pan with onions and peppers. | | 18 | Cook, stirring until thickened and bubbly. | | 19 | Add chicken and cook, stirring, until well coated and heated through |
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