General Tso’s Chicken

I found this recipe online in a chat room on July 11, 1995 from a
fellow named Bob. He wrote, “This is not a “Purists” GT Chicken, (few
are) but it is my family’s favorite Chinese meal”.

Makes 4 servings

Ingredients:

1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying

Sauce:

3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons Mirin (sweet rice wine)
3 tablespoons sugar
1 teaspoon hoisin sauce
2 tablespoons chilli paste with garlic
10 black peppercorns

1 tablespoon oil for vegetable stir fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1 red bell pepper, seeded and cut into short strips

Preparation:

Beat egg in a small bowl and put flour in a separate bowl. Dip the
chicken in the egg, then into the flour and fry in oil until light
brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar,
hoisin, chilli paste and peppercorns. (Note: If you desire a saucier
GTC, increase the sauce ingredients by half.)

Heat the tablespoon of oil in a wok or large skillet and add the
garlic and ginger. Stir-fry for a few moments and add the bok choy and
peppers. Stir-fry for only a minute, undercooking the vegetables.

Add the sauce and stir until thickened then add the chicken to heat
through and coat.

Serve on or with rice on the side.