* Exported from MasterCook *

General Tso's Chicken (Original)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken, Spicy, foodforu.ca

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Cornstarch
3 lb Chicken*
1/4 c Water
1/4 c Dark soy sauce
1 1/2 ts Minced ginger
1 t White pepper
1 1/2 ts Minced garlic
1 Egg
1/2 c Dark soy sauce
1 c Cornstarch
1/4 c White vinegar
1 c Salad oil
1/4 c Cooking sherry
2 c Sliced green onions
1 1/2 c Hot chicken broth
16 sm Hot dried peppers
1 tb Msg -- (optional)
3/4 c Refined sugar

*Dark deboned in chunks

I divided recipe portions (above) to make it easier to pre-prepare.

To make Sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG
and stir 'til sugar dissolves. Refrigerate 'til needed.

In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken in small quantities and deep-fry @
350 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 'til 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 'til sauce
thickens. Add water or water/cornstarch if needed. This amount
will fill two large platters and serves 8.

Serve with white steamed rice.

This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in
Columbus, OH.

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Per Serving (excluding unknown items): 364 Calories; 28g Fat (69.9%
calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 91mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.