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Chicken, General Tso's II (M)
Serves: 4-6

3 lbs. boned dark chicken meat, cut into large chunks
1/4 cup dark soy sauce
1 tsp. white pepper
1 egg
1 cup cornflour
Vegetable oil for deep-frying
2 cups sliced spring onions
16 small dried hot peppers

1/2 cup cornflour (cornstarch)
1/4 cup water
1-1/2 tsp. minced garlic
1-1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup light soy sauce
1/4 cup rice vinegar
1/4 cup cooking wine
1-1/2 cup hot chicken broth
1 tsp. monosodium glutamate

Mix the cornflour with the water then add the garlic, ginger, sugar, light soy sauce, rice vinegar, wine, chicken broth and MSG. Stir until sugar the dissolves and refrigerate.

In a separate bowl, mix the chicken, dark soy sauce and white pepper. Stir in the egg. Add 1 cup of cornflour and mix until chicken pieces are coated evenly. Add a cup of vegetable oil to help separate chicken pieces. Divide the chicken into small quantities and deep-fry at a high temperature until crispy. Drain off any excess oil on kitchen roll.

Place a small amount of oil in a wok and heat until the wok is hot. Add the spring onions and peppers and stir-fry briefly. Stir the sauce and pour into to the wok. Add the chicken and cook until the sauce thickens. Serve immediately.

Posted by Mary C. Newcome-Hatch

Nutritional Info Per Serving: N/A