Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Here's a couple of recipes 1 ea TB light soy sauce
-for Gen. Tso's Chicken 1 ea TB rice wine
-and a hint on how 1 t Sugar
To get pro results. Can't 1 t Cornstarch, mixed with 1
-vouch for them as I've -tsp water
-never made the dish. 1/2 c Peanut oil
These are reposts from 3 ea Dried red chili peppers
-other folks. 1 ea Scallion, chopped (separate
4 ea Chicken legs, skinned cut -white green parts)
-into six pieces each 1 sm Knob fresh ginger, minced
2 ea Egg whites 1 ea Garlic clove, minced
2 t Cornstarch 2 t Sesame oil
1 ea TB rice vinegar

Vigorously blend egg whites and cornstarch; add chicken pieces and
toss to coat. Heat oil in large wok and add chicken pieces in
batches, cooking each until golden, about 3 minutes, then draining.
Pour off all but 1 TB of hot oil from wok. Add peppers and stir-fry
for 15 seconds; add green scallion, minced ginger and garlic and
stir-fry for 15 more seconds. Add mixture of vinegar, soy, wine, and
sugar, stirring until heated through. Add cornstarch and water
mixture and stir until mixture is thickened. Off heat, stir in sesame
oil, garnish with scallion greens, and serve. NOTE FROM ALAN CLAVER:
Just made my bi-monthly batch of General Tso's Chicken. I've been
trying for many months to get it to come out just like in my favorite
Chinese resturant but couldn't. Well, I recently read about the
double frying method of cooking and thought I'd try it - Yippee!
that's what we missing. What you do is deep fry the chicken pieces
once, then put them aside for a bit and reheat the oil. Then, fry
them a second time. This really gives them extra crispyness and
flavor. You couldn't tell this batch from a professional version
(umm.. modesty aside 8-)). Posted by Stephen Ceideburg December 18
1990.

Submitted By FRED TOWNER On 10-27-94

Browse by categories