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General Tso's Chicken No. 4

Yield: 2 servings

Ingredients and directions for this recipe

-INGREDIENTS-
1 ea Egg 4 t Cornstarch
1 lb Boned, chicken, chunks 4 t Rice vinegar
16 ea Dried hot red peppers 1/4 c Water
3 ea Cloves garlic, finely minced 1/4 c Chicken broth
SAUCE

DIRECTIONS
1 T Cornstarch 1/4 t Grated fresh ginger
Peanut oil 4 t Sugar
5 ea Scallions, diagonally 1" 6 T Soy sauce
-pieces 1/4 c Rice wine

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2
inches of oil to 350 F. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept

See also:
Previous recipe General Tso's Chicken No. 3
Next recipe General Tso's Chicken Peng Teng

Or try one of these recipes:
Miniature Cloverleaf Rolls
Va. Smothered Chicken