General Tso's Chicken

This is my favorite all time dish at the Chinese Restaurants, mainly because it has a spicy bite to it I think :)

 

 

8 servings

 

1/2 cup cornstarch

 

3 pounds chicken thighs, boneless and cubed

 

1/4 cup water

 

1 1/2 teaspoons minced garlic

 

1/4 cup soy sauce

 

1 1/2 teaspoons minced ginger

 

1 teaspoon white pepper

 

3/4 cup sugar

 

1 whole egg

 

1/2 cup soy sauce

 

1 cup cornstarch

 

1/4 cup white vinegar

 

1 cup salad oil

 

1 1/2 cups chicken broth, ho

t

2 cups scallions, diced

 

1 teaspoon M.S.G., (optional)

 

16 whole hot peppers, dried

 

4 cups cooked rice or noodles

 

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar,

soy sauce, vinegar and wine. Then add chicken broth and MSG and stir until

sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy

sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly.

Add oil to help separate chicken pieces. Divide chicken into small quantities

and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a

small amount of oil in wok and heat until wok is hot. Add scallions and

peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce

and cook until sauce thickens. Add either cornstarch or water as needed.

Serve with rice or noodles.