General Tso's Chicken #5
Serves:
Ingredients:
4
lg
Chicken legs including
2 1/2
Inch thick pieces fresh
ginger, peeled
Grinding of fresh pepper
3
tb
Chicken bouillon
1
ts
Brown sugar
1
tb
Cornstarch
---------
SAUCE 2 ---------
1
ts
Rice or cider vinegar
1/2
tb
Chili paste (more, if you
like hot food)
1 1/2
tb
Rice wine or dry sherry
1 1/2
tb
Mushroom soy sauce
thighs, boned, cut into
1/2-inch pieces
1
Egg, slightly beaten
1/2
tb
Vegetable oil
1/2
tb
Cornstarch
Vegetable oil
---------
SAUCE 1 ---------
2
Green onions, trimmed to 4
inches
1 1/2
tb
Light soy sauce
1
ts
Sesame oil (optional)
Method:
DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch.
In a blender or food processor, or by hand, combine the ingredients for Sauce 1.
In a small bowl, combine the ingredients for Sauce 2.
Place the measured ingredients beside the wok in the order in which they are to be placed in the wok.
Warm 2 serving dishes, one lined with paper towel, in a 250Ã oven.
Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.
Heat the oil to high (400Ã), or until a day-old cube of bread browns in just under 1 minute.
Heat another 4 minutes to stabilize the temperature.
Put the chicken pieces into the oil one at a time until all are in.
Stir-fry 3 minutes.
Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.
Empty the oil from the wok.
Reduce the heat to medium (350Ã) and stir in Sauce 1.
As soon as it bubbles, stir in the chicken.
Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish.
Scrape the sauce over the chicken and serve at once.