General Tsos Chicken No. 4 Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 each: Egg,
4 t: Cornstarch,
1 lbs: Boned, chicken, chunks
4 t: Rice vinegar,
16 each: Dried hot red peppers,
1/4 cup: Water,
3 each: Cloves garlic, finely minced
1/4 cup: Chicken broth,
SAUCE,
DIRECTIONS
1 T: Cornstarch,
1/4 t: Grated fresh ginger,
Peanut oil,
4 t: Sugar,
5 each: Scallions, diagonally 1"
6 T: Soy sauce,
-pieces,
1/4 cup: Rice wine,
Directions:
Whisk together thoroughly 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 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. (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
Submitted By EARL SHELSBY On 02-03-95
Source from luhu.jp
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 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. (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
Submitted By EARL SHELSBY On 02-03-95
Source from luhu.jp