General Tsos Chicken By Gary Hartford Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chicken, skinned and boned
-frying),
1: Egg,
2 tbsp: Vegetable oil, (in addition
1 cup: Flour,
-to the above),
1/4 lbs: Bamboo shoots,
2 centiliter: Garlic, minced
1: Green pepper,
1 tsp: Fresh ginger root, shredded
1: Red pepper,
4: Black peppercorns,
1/4 cup: Water,
1 tbsp: White vinegar,
1 tbsp: Dark soy sauce,
1 tbsp: Chinese cooking wine,
1 tbsp: Cornstarch,
1 tsp: Chinese chili sauce,
Vegetable oil, (for deep
1 tbsp: Sugar,
Directions:
Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the
chicken pieces into the egg and then dip them to coat in the flour.
Set aside.
Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red
peppers and cut them into small cubes. Set aside.
In a small bowl, combine the water, soy sauce and cornstarch. Set
aside.
In a wok or deep-sided, heavy-bottomed sauce pan, heat enough
vegetable oil to deep fry the chicken. Deep fry the chicken until
golden brown, about 10 minutes. Remove from oil and drain on paper
towel. Deep fry the peppers 10 seconds and remove.
Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers,
garlic and ginger. Then add the remaining ingredients including the
bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3
minutes.
Add the water-soy-cornstarch mixture and simmer until sauce thickens.
Transfer to warmed dish and serve.
Recipe by Left Frizzell Posted by Gary & Margie Hartford [Eugene OR]
Submitted By DAN CEPPA On 01-19-95
Source from luhu.jp
chicken pieces into the egg and then dip them to coat in the flour.
Set aside.
Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red
peppers and cut them into small cubes. Set aside.
In a small bowl, combine the water, soy sauce and cornstarch. Set
aside.
In a wok or deep-sided, heavy-bottomed sauce pan, heat enough
vegetable oil to deep fry the chicken. Deep fry the chicken until
golden brown, about 10 minutes. Remove from oil and drain on paper
towel. Deep fry the peppers 10 seconds and remove.
Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers,
garlic and ginger. Then add the remaining ingredients including the
bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3
minutes.
Add the water-soy-cornstarch mixture and simmer until sauce thickens.
Transfer to warmed dish and serve.
Recipe by Left Frizzell Posted by Gary & Margie Hartford [Eugene OR]
Submitted By DAN CEPPA On 01-19-95
Source from luhu.jp