General Tso's Chicken 2
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 20 ingredients
- 3 tb Soy sauce
- 3 Dried hot chili peppers
- -broken in half
- 1 t Sesame oil
- 1 tb Cornstarch
- 1 t Cornstarch
- 1 tb White wine vinegar
- -and finely chopped
- 1 Egg white -- beaten frothy
- 1 lb Chicken breasts
- -boneless, skinless, - cut into 1″ pieces
- Ginger
- HNKV12A-----------------------------
- 1 tb White wine
- 1 1″ piece gingerroot -- peeled
- 2 Garlic cloves -- chopped fine
- --- ------------------MYRA SABLE
- 1/4 ts Salt
- 1 c Vegetable oil
- 1 tb Brown sugar
Contains
GlutenEggsSesameSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy! Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook by Myra
Plating
Cookware for this recipe
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Wok
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Deep fryer or deep pan
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Frying pan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon