Recipe Details

Summary

Name: General Tso's Chicken (Heriteau)

Category: Main Dish

Ingredients and Directions

4 lg Chicken legs including

Thighs, boned, cut into 1/2-inch pieces

1 Egg, slightly beaten

1/2 tb Vegetable oil

1/2 tb Cornstarch

Vegetable oil

-----SAUCE 1-----

2 Green onions, trimmed to

4 inches

1 1/2 tb Light soy sauce

1 1/2 tb Mushroom soy sauce

1 1/2 tb Rice wine or dry sherry

2 1/2-inch thick pieces fresh

Ginger, peeled Fresh pepper 3 tb Chicken bouillon

1 t Brown sugar

1 tb Cornstarch

-----SAUCE 2-----

1 t Rice or cider vinegar

1/2 tb Chili paste (more, if you

Like hot food) 1 t Sesame oil (optional)

In a medium bowl, combine the chicken with the egg, oil, and cornstarch. ÃƒÂ¿n a blender or food processor, or by hand, combine the ingredients for SaucÃƒÂ¾ 1. In a small bowl, combine the ingredients for Sauce 2. Place the measurÃƒÂ¾d ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250Ã‚Â¡ oÃƒÂ¿en. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400ÃƒÂ¸), or until a day-old cube of bread browns in just undÃƒÂ¾r 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wokÃƒÂ¿ Reduce the heat to medium (350Ã‚Â¡) and stir in Sauce 1. As soon as it bubbles, stir in the chicken.

Sprinkle Sauce 2 over the chicken, stir-fryÃƒÂ± minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau