General Tso's Chicken

by Karla Guice

Servings: 2 servings

INGREDIENTS

1 lb. chicken breasts without skin
3 Tbsp. soy sauce
1 Tbsp. cornstarch
1 egg white, beaten frothy
1 cup vegetable oil
3 dried hot chili peppers, broken
2 cloves garlic, finely chopped
1 slice gingerroot, peeled 1" and finely chopped
1 Tbsp. white wine vinegar
1 Tbsp. white wine
1 tsp. cornstarch
1 Tbsp. brown sugar
1 tsp. sesame oil
1/4 tsp. salt

INSTRUCTIONS

In a glass bowl, place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tablespoons oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve mmediately.

CHEF COMMENTS

I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!

Tagged: asian, generaltsoschicken add tags

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