General Tsao's Chicken Recipe
Ingredients
| 1 lb boneless chicken breasts, cut into 1-inch/2.5-cm pieces | ||
| Soy sauce | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 1 egg white, beaten until frothy | ||
| Vegetable oil | 1 Cup (16 tbs) | |
| 3 dried hot chili peppers, broken in half | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Ginger root piece | 1 , peeled, finely chopped | |
| White wine vinegar | 1 Tablespoon | |
| White wine | 1 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. Place chicken pieces into a glass bowl. Combine 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.
2. 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 tbsp (25 ml) oil out of wok.
3. To the wok add chili peppers, garlic and ginger; stir-fry 2 minutes.
4. In a small bowl, combine remaining soy sauce, vinegar, white wine and 1 tsp (5 ml) cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok and cook, stirring, about 2 minutes, until thickened.
5. Return chicken pieces to wok. Mix well and serve immediately.
2. 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 tbsp (25 ml) oil out of wok.
3. To the wok add chili peppers, garlic and ginger; stir-fry 2 minutes.
4. In a small bowl, combine remaining soy sauce, vinegar, white wine and 1 tsp (5 ml) cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok and cook, stirring, about 2 minutes, until thickened.
5. Return chicken pieces to wok. Mix well and serve immediately.
Chef
