Recipe: General Tso's Chicken (3)

General Tso's Chicken

2 T chicken broth
1 T rice vinegar
1 T regular soy sauce
1 T dark soy sauce
1 t sesame oil
2 t sugar
2 T peanut oil
1 clove garlic, chopped
2 scallions, chopped
zest from rind of 1 orange in 1/2" size slices
1/4 t ground ginger
dash crushed red pepper
1 t cornstarch dissolved in 1/4 c water

Heat oil in wok..stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution..stir fry for 1 minute. Add cornstarch and cook until thick. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce. Martin Yan

General Tso's Chicken
Siam Oriental Restaraunt as prepared
by Chef Paul Kaewprasart
Voted one of the top 10 dishes in
Columbus by Columbus Monthly Magazine.

1/2 cup cornstarch
1/4 cup water
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 tsp M.S.G. (optional)
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8. Source: From "A Taste Of Columbus" Volume III Favorite recipes from leading Central Ohio Restaraunts.

General Tso's Chicken

1 egg
1 TBSP cornstarch
1 lb boned, skinned chicken cut from thigh or breast into 2 inch chuncks
Vegetable oil
About 16 small dried hot red chili peppers
4 to 5 green onions, cut diagonally into 1" pieces
1 Clove garlic, finely minced
1/4 tsp grated fresh ginger root
Sauce: 4 tsp cornstarch
4 tsp sugar
4 tsp rice vinegar
6 TBSP soy sauce
1/4 C chicken broth
1/4 C water
1/4 C dry sherry wine

Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir- fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings.