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General Tso's Chicken III
* Exported from MasterCook *
General Tso's Chicken III
Recipe By : Stephanie da Silva
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes:Poultry/Eggs
Amount Measure Ingredient -- Preparation Method
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1 egg
1 tablespoon cornstarch
1 pound chicken thigh or breast, boned, skinned -- cut in 2"
pieces
4 green onions cut diagonally into 1" pcs.
vegetable oil
16 small dried chilis
1 garlic clove; minced
1/4 teaspoon grated fresh ginger
sauce:
4 teaspoons cornstarch
4 teaspoons sugar
4 teaspoons rice vinegar
6 tablespoons soy sauce
1/4 cup chicken broth
1/4 cup water
1/4 cup dry sherry wine
Quoting from the article the recipe was contained in, "The dish is not
difficult to make and can be prepared partially in advance. The crunch texture
of the chicken pieces is achieved by coating them with egg and cornstarch,
then deep-frying them twice ~ once to cook them through and once at a higher
temperature to make them brown and crisp. The velvety sweet-sour sauce, which
is combined with the chicken at the last minute, provides a wonderful
counterpoint. The amount of heat is your option. Sixteen small dried red
peppers provide a moderate amount of heat. Add more or less to taste, but be
careful not to bite into one. They are dynamite!"
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 covered in the
refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers
and cook until blackened. Add onions and stir-fry about one minute. Add garlic
and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep
oil to 400 F. Return chicken to fat, in batches, and cook until crisp and
golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with
onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and
cook, stirring, until well coated and heated through. Serve over rice.
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