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General Tso's Chicken Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12
    MineralsFluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 lg Chicken legs including

    2. 2 1/2-inch thick pieces fresh Ginger, peeled

    3. Fresh pepper

    4. 3 tb Chicken bouillon

    5. 1 ts Brown sugar

    6. 1 tb Cornstarch

    7. --SAUCE 2 --

    8. 1 ts Rice or cider vinegar

    9. 1/2 tb Chili paste

    10. Like hot food)

    11. 1 1/2 tb Rice wine or dry sherry

    12. 1 1/2 tb Mushroom soy sauce

    13. Thighs, boned, cut into 1/2-inch pieces 1 Egg, slightly beaten

    14. 1/2 tb Vegetable oil

    15. 1/2 tb Cornstarch

    16. Vegetable oil

    17. --SAUCE 1 --

    18. 2 Green onions, trimmed to

    19. 4 inches 1 1/2 tb Light soy sauce

    20. 1 ts Sesame oil

    Instructions Jump to Ingredients ↑

    1. In a medium bowl, combine the chicken with the egg, oil, and cornstarch.

    2. In a blender or food processor, or by hand, combine the ingredients for Sauce 1.

    3. In a small bowl, combine the ingredients for Sauce 2.

    4. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok.

    5. Warm 2 serving dishes, one lined with paper towel, in a 250 oven.

    6. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.

    7. Heat the oil to high (400), or until a day-old cube of bread browns in just under 1 minute.

    8. Heat another 4 minutes to stabilize the temperature.

    9. Put the chicken pieces into the oil one at a time until all are in.

    10. Stir-fry 3 minutes.

    11. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.

    12. Empty the oil from the wok.

    13. Reduce the heat to medium (350) and stir in Sauce 1.

    14. As soon as it bubbles, stir in the chicken.

    15. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish.

    16. Scrape the sauce over the chicken and serve at once.

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