General Tso's Chicken General Tso's Chicken General Tso's Chicken General Tso's Chicken
General Tso's Chicken
Serves 4 - 6
1 large egg, beaten
1/4 teaspoon salt Pinch freshly ground white pepper 2 tablespoons cornstarch 2 large chicken
legs with thighs, each 3/4 pound, boned and skinned, fat and membranes removed, and cut into
1-inch cubes
For the sauce
2 1/2 tablespoons dark soy sauce or mushroom soy sauce 1 teaspoon minced garlic 1 tablespoon minced
fresh ginger 2 tablespoons hoisin sauce 3 teaspoons sugar 3 teaspoons Chinese white rice vinegar or
distilled vinegar 1 1/2 teaspoons Shao-Hsing wine or dry sherry 1 tablespoon cornstarch, for dusting
8 small dried hot chili peppers
2/4 cup finely sliced scallion
3 1/2 cups peanut or cooking oil for deep-frying and stir-frying
In a bowl, mix together the egg, salt, and pepper, and 2 tablespoons cornstarch. Add the chicken
cubes, mix to coat, and marinate for at least 15 minutes. In a small bowl, combine the sauce
ingredients and reserve. Heat a wok over high heat. Add oil and heat to 350 degrees Fahrenheit. With
tongs, remove the chicken cubes individually, dust with 1 tablespoon cornstarch, and place in the
oil. Deep-fry for 1 1/2 to 2 minutes, until the chicken is browned and crisp. Turn off the heat.
Remove the chicken with a Chinese strainer and drain over a bowl. Pour off all but 1 1/2 tablespoons
of the oil from the wok.
Heat the wok over high heat for 20 seconds. When a wisp of white smoke appears, add the chilies and
stir for 15 seconds. Add the scallion and stir for 30 seconds. Add the chicken and cook, stirring,
for 1 minute. Stir the sauce mixture, pour into the wok, stir well, and cook until the chicken cubes
are completely coated with sauce, about 1 1/2 minutes. Turn off the heat, transfer to a heated dish,
and serve.
General Tso's Chicken
3/4 lb Boneless chicken breast 2 tsp Dark soy sauce 2 tsp Rice wine or dry sherry 1 tsp Finely
chopped ginger root 1 tsp Cornstarch 1 tsp Sesame oil
4/3 cup Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 Tbsp Chopped fresh
orange peel
5/2 tsp Roasted Sichuan peppercorns -(finely ground), optional 2 tsp garlic (crushed, peeled,
minced) 2 tsp Dark soy sauce
6/4 tsp Salt 1 tsp Sugar
7/2 tsp Sesame oil
Cut chicken in to thin slices 2 inches long, cutting against the grain. Put it into a bowl together
with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and
then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it
is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-
fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off
most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried
chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the
ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
General Tso's Chicken
Marinade
2 tablespoons Shao Hsing wine 1 tablespoon soy sauce 2 teaspoons cornstarch
Sauce:
2 tablespoons chicken broth 1 tablespoon rice vinegar 1 1/2 tablespoons soy sauce 1 teaspoon sesame
oil 2 teaspoons sugar 2 tablespoons cooking oil 8 whole dried chili peppers 2 teaspoons minced
garlic 1 green onion, cut into 1-inch pieces
8/4 teaspoon crushed red pepper
9/4 cup roasted unsalted peanuts 1 teaspoon cornstarch dissolved in 2 teaspoons water
Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Let stand for
30 minutes. Combine the sauce ingredients in a small bowl. Heat a wok over high heat until hot. Add
the oil and chilies and stir-fry until the chilies darken to a deep red, about 10 seconds. Add the
chicken and stir-fry for 2 minutes. Add the garlic, ginger, green onion, and crushed red pepper; stir-
fry for 1 minute. Add the sauce and peanuts and cook, stirring, until the sauce thickens and the
chicken is nicely glazed.
General Tso's Chicken
3 tablespoons soy sauce 3 tablespoons water 1 teaspoon fresh ginger, minced fine 1 egg, beaten 2
cups corn oil
10/4 to 1/ 2 teaspoon dried red pepper flakes, optional (use 1/8 teaspoon) 3 tablespoons rice
vinegar 1 large clove garlic, crushed, peeled, minced fine 4 whole chicken legs, boned and
skinned (ask the butcher to bone and skin the chicken) 1 tablespoon cornstarch 4 dried hot chiles
(if you are brave and want it Hot)
Combine soy sauce, vinegar, water, garlic and ginger in a small bowl; set aside. Cut each chicken
leg into 4 pieces. Heat oil. Combine egg and cornstarch in a large bowl; blend well. Add chicken
pieces in batches and fry in oil until crisp and browned on all sides, about 4 minutes. Drain
chicken pieces on rack or on paper towels. Pour off all but 1 teaspoon of oil from wok. Add chiles,
red pepper flakes and toss over high heat several seconds. (Hot!) Return chicken to the wok with the
soy sauce mixture and stir-fry 2 minutes. Transfer to dish and serve immediately.
Makes 4 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗