Title: General Tso's Chicken 2
Categories: Main dish, Chicken, Chinese
Yield: 2 servings
--------------------MYRA SABLE HNKV12A--------------------
1 lb Chicken breasts
-boneless, skinless;
- cut into 1" pieces
3 tb Soy sauce
1 tb Corn starch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers;
-broken in half
2 cl Garlic; chopped fine
1 Ginger piece (1"); peeled
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Corn starch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt
In a glass bowl, place chicken pieces. Combine 1 tb soy sauce ando
1 tb corn starch. Blend in beaten egg white. Pour over chicken and
toss to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine,
and 1 ts corn starch; mix until smooth. Stir in sugar, sesame oil
and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about
1 minute, or until golden brown. Remove and drain on paper towel.
Pour all but 2 tb oil out of wok. To the wok, add chili peppers,
garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute,
until thickened. Return chicken pieces to wok. Mix well and serve
immediately.
I like to serve this with rice and Sauteed Snow Peas and Red
Peppers. The chicken is spicy hot with the dried chili peppers, so
adjust to your taste. Enjoy!
Posted by Margie Auslander (HNKV12A)
From The Elegant Entertaining Cookbook by Myra
