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General Tso's Chicken Recipe

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This recipe for General Tso's Chicken, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine E. Stofan
Added: Tuesday, October 14, 2008


1-1 1/2 lbs. boneless chicken breasts, cut into 1-inch pieces
1 T. soy sauce
1 lg. egg, beaten
1/2 c. cornstarch
peanut, corn or canola oil for deep frying
1/4 c. chicken broth, or equivalent in bouillon
1/4 c. soy sauce
3 T. sherry
1/4 c. sugar
1 1/2 T. rice vinegar
1 T. cornstarch
6 T. cold water
1 t. minced garlic

At least 1 hour before serving, coat chicken. Place a large wire cake rack over a baking sheet. Place chicken in medium bowl. Add soy sauce and mix well. Add egg and mix again until well coated. Put cornstarch in shallow bowl. A few pieces at a time, roll the chicken in the cornstarch (this is messy!). Place on wire rack without pieces touching each other. Set bowl of cornstarch aside. Let the chicken sit untouched for 30 minutes.
In small bowl, combine broth, soy sauce, sugar and vinegar, stirring to dissolve sugar as much as possible. In another small bowl, dissolve the 1 tbsp. cornstarch in the water.* In gallon-sized food storage bag, place cornstarch that was set aside and shake to coat chicken pieces again. May have to add more cornstarch. If cornstarch starts to stick together, discard and use new. Heat oil in a deep fryer with a basket until very hot (about 400 on a deep-frying thermometer). Use enough oil to cover chicken pieces when frying. In batches without crowding, deep-fry chicken pieces until the coating sets, about 30 seconds. Remove chicken and count to 10. Return chicken to oil and cook until golden, about 15 seconds. Remove from oil, count to 10 and deep fry a third time until coating is crisp and golden brown, about 1 minute. Transfer to platter and set aside while deep-frying remaining chicken. In large, nonstick skillet, add about 2 tablespoons of oil from the wok. Discard remaining oil. Stir soy sauce mixture into skillet, then stir in the garlic. Reduce heat to low and simmer for 20 seconds. Add cornstarch mixture and stir until thickened. Add chicken pieces and stir to coat them with sauce. Serve immediately.
*If you would like more sauce for your chicken, you may want to double all of this.




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