General Tso's Chicken - 8

Course : Chinese
Serves: 4
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10 ounces chicken legs -- bite sized
1 tablespoon fresh ginger -- minced
2 medium scallions -- cut 2 inch lengths
1 tablespoon garlic -- minced
2 tablespoons dried chile peppers - whole
2 tablespoons sugar
2 tablespoons soy sauce
1 1/2 teaspoons rice vinegar
2 tablespoons cornstarch
1/4 cup chicken stock
1 teaspoon sesame oil
2 cups soy oil for cooking
1 large egg white
1 tablespoon cornstarch
1 tablespoon soy sauce

Preparation / Directions:

1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock, store in refrigerator. 2. In a deep pot, heat oil to 350F. In a basket, or slotted spoon, lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked. 3. In a wok, on high heat, reheat 2 T reserved oil. Add prepared ginger, scallions, garlic, and chilies. Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly. 4. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick. Remove from heat, stir in sesame oil, and place on serving dish. Serve with steamed rice.

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