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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

General Tso's Chicken Recipe

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This recipe for General Tso's Chicken is from The Oakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pound chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus 2 teaspoons
5 dried pepper pods
1 1/2 Tbsp rice vinegar
2 Tbsp rice wine or dry sherry
3 Tbsp sugar
3 Tbsp soy sauce
Directions:
Directions:
n a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.

First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).

Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.

The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.



Personal Notes:
Personal Notes:
Note: For the sauce: 1/2 cup each sugar and soy sauce, 1/4 cup rice vinegar, and 1/3 cup of dry sherry. This makes a more satisfying amount than the original recipe.

 

 

 

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