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General Tso's Chix

Yield: 6 Servings

Ingredients and directions for this recipe

-PAM COOMBES RNCM95A
1/2 c Cornstarch
3 lb Chicken; (dark,deboned)
1/4 c -Water
1 1/4 c Dark Soy Sauce
1 1/2 tb Garlic; mince
1 Egg
1/2 c Soy Sauce
1 tb Ginger; chopped
1 c Cornstarch
1/4 c Sherry
1/4 c White Vinegar
1 c Salad Oil
2 c Green onions, sliced
1 1/2 c Hot chicken broth
16 sm Hot dried Peppers
3/4 c Sugar

Sauce: Mix cornstarch, and water. Add garlic, sugar, ginger, soy
sauce, vinegar and sherry. Then add broth and stir until dissolved.
Refrigerate until 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 into small quantities and deep-fry @ 350 degrees until
crispy and light brown. (do not over cook; watch temperature, 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. Stir sauce; add to wok and cook until sauce
thickens. Add water or water/cornstarch if needed. Serve with rice.

This is from a *p* member and I apologize for not having their name on
this. Pam Coombes. MM:MK VMXV03A.

See also:
Previous recipe General Tso's Chicken With Orange
Next recipe General Tso's Spicy Hot Chicken

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