GENERAL TSAO'S CHICKEN
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
Mix sauce ingredients well in a small bowl.
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.
In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Serve chicken garnished with a sprinkling of peanuts.What's a good recipe for homemade General Tso's Chicken?
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General Tsao's Chicken
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep frying
2 cups sliced green onions
16 small dried hot peppers
Sauce :
1/2 cup cornstarch, blended with 1/4 cup water
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 1/2 cup hot chicken broth
1 tsp MSG. (optional)
Mix sauce鈥檚 ingredients and stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep fry at 350掳F until crispy. Drain on paper towels.
Place a small amount of oil in hot wok and heat until hot.
Add onions and peppers and stirfry briefly.
Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Serve with rice.
http://www.chinesefood-recipes.com/chine鈥?/a>
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
1/3 cup Oil, preferably peanut
2 Dried red chiles
cut in half lengthwise
1 Tbsp Chopped fresh orange peel OR
2 tsp - dried citrus peel
-(soaked and coarsely chopped)
1/2 tsp Roasted Sichuan peppercorns
* (finely ground), optional
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil
CUT CHICKEN INTO 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.
Add toasted sesame seeds to make sesame chicken.
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