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General Tso's Chicken From Siam Restaurant

Yield: 1 Servings

Ingredients and directions for this recipe

-SAUCE-
1/2 c Cornstarch
1/4 c Water
1 1/2 ts Garlic; minced
1 1/2 ts Ginger root; minced
3/4 c Sugar
1/2 c Soy sauce
1/4 c White vinegar
1/4 c Cooking wine
1 1/2 c Hot chicken broth
1 ts Monosodium glutamate

CHICKEN
3 lb Dark deboned chicken; cut
-into large chunks
1/4 c Soy sauce
1 ts White pepper
1 Egg
1 c Cornstarch
Vegetable oil for
-deep-frying
2 c Green onion; sliced
16 sm Dried hot peppers

To make sauce, mix 1/2 c cornstarch and the water together. Add garlic,
gingerroot, sugar, soy sauce, vinegar and wine. Add broth and monosodium
glutamate (if desired) and stir until sugar dissolves. Refrigerate until
needed.

In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add
cup of cornstarch and mix until chicken is coated evenly. Add cup of
vegetable oil to separate chicken pieces. Divide chicken into small
quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil into a wok and heat until wok is hot. Add
onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place
chicken in sauce and cook until sauce thickens, add cornstarch or water as
needed.

Found on the internet, posted by "Folkdesign", Jan. 95. MC_Busted by B.
Adams.

See also:
Previous recipe General Tso's Chicken From Siam Res. In Colum
Next recipe General Tso's Chicken Ii

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