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General Tsao's Chicken Recipe

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

Anneke Amis
Added: Thursday, July 23, 2009


1/2 C. cornstarch
1/4 C. water
1-1/2 t. minced garlic
1-1/2 t. minced ginger root
3/4 C. white sugar
1/4 C. soy sauce
1/4 C. white wine vinegar
1/2 C. hot chicken broth
3 lbs. boneless, skinless chicken breast cut into bite sized pieces
1/2 C. soy sauce
1 T. ground white pepper
1 egg
1 C. cornstarch
1 C. vegetable oil
2 C. chopped green onions
16 chile peppers, sun-dried (or use red pepper flakes to taste)

1) Make sauce: In a large bowl, combine 1/2 C. cornstarch and 1/4 C. water. Mix together. Add garlic, ginger, sugar, 1/4 C. soy sauce and white wine vinegar. Then add chicken broth and stir all together until sugar dissolves. Refrigerate until needed.
2) Prepare chicken: In a separate bowl, combine chicken, 1/2 C. soy sauce and white pepper. Stir in egg. Add 1 C. cornstarch and stir until chicken is evenly coated. Add oil to separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain on paper towels.
3) To make mixture: Place a small amount of oil in wok and heat until wok is hot. Add green onions and chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water depending on how you like the thickness of the sauce).




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