Title: GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings
10 oz Chicken legs - bite sized
1 tb Minced fresh ginger
2 Scallions - 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers - whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking
Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
1. Cut chicken into pieces no larger than 3/4 inch
square. Combine marinade
ingredients in large bowl. Add chicken pieces and
set aside for 2
hours. Add 2 T cornstarch to chicken stock, store
in refridgerater. 2. In a deep pot, heat oil to 350 F.
In a basket, or slotted spoon, lower
several pieces of chicken into the oil. Fry until
chicken becomes
crisp (1 to 2 minutes) and test meat to ensure
doneness. Continue doing
several pieces at a time until all are cooked. 3.
In a wok, on high heat, reheat 2 T reserved oil. Add
prepared ginger,
scallions, garlic, and chilies. Stir to prevent
burning. Add the cooked
chicken pieces, still stirring quickly. 4. Add
sugar, soy sauce, vinegar, stock/cornstarch mixture
and stir until
thick. Remove from heat, stir in sesame oil, and
place on serving dish.
Serve with steamed rice.
