General Tso’s Chicken
(Inner Chef Group Member; Rhonda-Ryan Trim)
1/2 cup cornstarch
1/4 cup water
1 1/2 t minced garlic
1 1/2 t minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup vinegar (I use rice vinegar)
1/4 cup cooking wine (substitute with orange juice)
1 1/2 cup hot chicken broth
3lbs deboned dark chicken meat, cut into large chunks (I use chicken thighs fillets)
1/4 cup soy sauce
1t white pepper
1 cup cornstarch
Vegetable oil for deep frying
2 cup sliced green onions
16 small dried hot peppers (I use dried red peppers)
- Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine or OJ, hot chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
- separate bowl, mix chicken, 1/4 cup soy sauce and pepper. Stir in eg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain on paper towels.
- Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok.
Better than at the restaurant.