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
1/4 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
1/3 cup Oil, preferably peanut
2 Dried red chiles - cut in half lengthwise
1 Tbsp Chopped fresh orange peel
1/2 tsp Roasted Sichuan peppercorns -(finely ground), optional
2 tsp garlic (crushed, peeled, minced)
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 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
1/4 teaspoon crushed red pepper
3/4 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
1/4 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.



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