General Tsos Chicken # 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Egg,
-into 1 inch pieces,
1 tbsp: Cornstarch,
Vegetable oil,
1 lbs: Boned, skinned chicken thigh
16 small: Dried Chiles,
-or breast cut into 2 inch,
1 Clove: garlic, minced
-chuncks,
1/4 tsp: Grated fresh ginger,
4: Green onions, cut diagonally
SAUCE
4 tsp: Cornstarch,
1/4 cup: Chicken broth,
4 tsp: Sugar,
1/4 cup: Water,
4 tsp: Rice vinegar,
1/4 cup: Dry sherry,
6 tbsp: Soy sauce,
Directions:
Directions: Whisk together throughly the egg and cornstarch. Add
pieces of chicken, turning to coat evenly. In wok or deep-fat fryer,
heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a
time until lightly browned and just cooked through. Drain on paper
towels. Combine sauce ingredients, mixing well. Set aside.
Remove all but 1 T of oil from wok and heat until hot. Add chili
peppers and cook until blackened. Add onions and stir-fry about one
minute. Add gralic and ginger, cooking briefly, but do not brown.
Remove from heat. Set aside. Add deep-frying oil back into wok and
heat to 400 degrees F. Return chicken to wok and cook until crisp and
golden brown. Drain on paper towels.
Remove oil from wok. Put the sauce back in the wok with the onions
and peppers. Cook, stirring, until thickened and bubbly. Add chicken
and cook, stirring until well coated and heated through. Serve over
rice.
Submitted By FRED TOWNER On 12-28-95
Source from luhu.jp
pieces of chicken, turning to coat evenly. In wok or deep-fat fryer,
heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a
time until lightly browned and just cooked through. Drain on paper
towels. Combine sauce ingredients, mixing well. Set aside.
Remove all but 1 T of oil from wok and heat until hot. Add chili
peppers and cook until blackened. Add onions and stir-fry about one
minute. Add gralic and ginger, cooking briefly, but do not brown.
Remove from heat. Set aside. Add deep-frying oil back into wok and
heat to 400 degrees F. Return chicken to wok and cook until crisp and
golden brown. Drain on paper towels.
Remove oil from wok. Put the sauce back in the wok with the onions
and peppers. Cook, stirring, until thickened and bubbly. Add chicken
and cook, stirring until well coated and heated through. Serve over
rice.
Submitted By FRED TOWNER On 12-28-95
Source from luhu.jp