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    • #322499
      mos
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      General Tso’s Chicken
      1 pound Boneless chicken breasts cut into 1-inch pieces
      3 tablespoons Soy sauce
      3 tablespoons Cornstarch
      1 Egg white beaten until frothy
      1 cup peanut oil
      3 Hot dried chili peppers broken in half (de arbol, japone)
      2 Cloves garlic finely chopped
      1 Piece ginger root (1 in) peeled and finely chopped
      1 tablespoon White wine vinegar
      1 tablespoon White wine
      1 teaspoon Cornstarch
      1 teaspoon Sesame oil
      1/2 teaspoon Salt
      1 teaspoon Brown sugar
      Wash chicken. Pat dry, then cut into 1-inch pieces. In a medium bowl, combine soy sauce, cornstarch, and beaten egg white. Marinate the chicken pieces for about 20 minutes in the egg white mixture.

      Heat the peanut oil in a wok. Deep fry the chicken, a few pieces at a time, for about 1 minute or until golden brown. Remove with slotted spoon and drain on paper towels. Pour all but 2 tablespoons of the oil out of the wok.
      To the oil in the wok, add the dried chili peppers, garlic and ginger, stir-fry 2 minutes.
      In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 teaspoon cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.Return chicken pieces to wok, mix well and serve with hot cooked rice or your favorite Asian noodles.
      Smile, its spring!

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