GENERAL TSO'S CHICKEN
1 lb. boneless, skinless chicken breast, cut in 2 inch pieces (approx. 6 1/2 breasts)
FOR THE SAUCE:
3 Tbsp. sugar
2 cups red wine vinegar
6 red hot peppers, whole
FOR THE BATTER:
1 cup tapioca flour
1/2 cup chicken broth or water
2 Tbsp. vegetable oil (for frying the chicken)
TO MAKE THE SAUCE:
Combine sugar, red wine vinegar and peppers in a sauce pan and simmer until thickened.
TO MAKE THE BATTER:
Combine cornstarch and chicken broth in another bowl and mix well.
TO FRY THE CHICKEN:
Heat the oil in the wok to 375 degrees F. Line a dish with paper towels.
Dip the chicken in the batter and add the chicken pieces to the wok; keep turning them for one or two minutes, until each piece is heated through and golden (and no longer pink). Do not over cook. Place the twice-fried chicken on the paper towels to drain off any excess oil.
TO SERVE:
Place the chicken in a bowl, add the sauce mixture to the chicken and gently mix. Serve hot.
Makes 6 servings
1 lb. boneless, skinless chicken breast, cut in 2 inch pieces (approx. 6 1/2 breasts)
FOR THE SAUCE:
3 Tbsp. sugar
2 cups red wine vinegar
6 red hot peppers, whole
FOR THE BATTER:
1 cup tapioca flour
1/2 cup chicken broth or water
2 Tbsp. vegetable oil (for frying the chicken)
TO MAKE THE SAUCE:
Combine sugar, red wine vinegar and peppers in a sauce pan and simmer until thickened.
TO MAKE THE BATTER:
Combine cornstarch and chicken broth in another bowl and mix well.
TO FRY THE CHICKEN:
Heat the oil in the wok to 375 degrees F. Line a dish with paper towels.
Dip the chicken in the batter and add the chicken pieces to the wok; keep turning them for one or two minutes, until each piece is heated through and golden (and no longer pink). Do not over cook. Place the twice-fried chicken on the paper towels to drain off any excess oil.
TO SERVE:
Place the chicken in a bowl, add the sauce mixture to the chicken and gently mix. Serve hot.
Makes 6 servings
MsgID: 0312132
Shared by: Lady chef BooBoo, Montreal Quebec
Board: International Recipes at Recipelink.com
Shared by: Lady chef BooBoo, Montreal Quebec
Board: International Recipes at Recipelink.com
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