Title: General Tso's Chicken - Real Thing
Categories: Chicken, Chinese
Yield: 8 servings
1/2 c Corn starch
3 lb Chicken; dark meat, bone,
-chunk
1/4 c Water
1/4 c Dark soy sauce
1 1/2 ts Ginger; mince
1 ts White pepper
1 1/2 ts Garlic; mince
1 Egg
1/2 c Dark soy sauce
1 c Corn starch
1/4 c White vinegar
1 c Salad oil
1/4 c Sherry
2 c Green onions; slice
1 1/2 c Hot chicken broth
16 sm Hot dried peppers
1 tb MSG (optional)
3/4 c Refined sugar
To make Sauce, mix corn starch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG
and stir until sugar dissolves. Refrigerate until needed.
In separate bowl mix chicken, soy sauce and pepper. Stir in egg.
Add corn starch mixture until chicken is coated evenly. Add oil to
help separate chicken pieces. Divide chicken in small quantities
and deep-fry @ 350 F until crispy and light brown. (Do not
overcook; watch temp; stir-fry or meat will toughen). Drain on
paper towels.
Place a small amount of oil in wok and heat until just hot. Add
onions and peppers and stir-fry briefly (peppers will give off
acrid smoke, be careful). Stir sauce; add to wok. Add chicken and
cook just until sauce thickens. Add water or water/corn starch if
needed. This amount will fill two large platters and serves 6-8.
Serve with white steamed rice.
This recipe courtesy of Chef Paul Kaewprasart
of the Siam Rest in Columbus, OH.
