Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless chicken breasts cut - into 1 in pieces 3 tablespoons 45ml Soy sauce

  2. 3 tablespoons 45ml Cornstarch

  3. 1 Egg white beaten until - frothy

  4. 1 cup 237ml Vegetable oil

  5. 3 Hot dried chili peppers - broken in half

  6. 2 Garlic finely chopped

  7. 1 Ginger root - (1 in), peeled and finely chopped

  8. 1 tablespoon 15ml White wine vinegar

  9. 1 tablespoon 15ml White wine

  10. 1 teaspoon 5ml Cornstarch

  11. 1 teaspoon 5ml Sesame oil

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1 teaspoon 5ml Brown sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from "Elegant Entertaining Cookbook" by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 tbs of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve.


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