General Tso's Chicken
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 1/2 cups hot chicken broth
1 teaspoon MSG (optional)
3 pounds deboned dark chicken meat -- cut large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 cup cornstarch
oil for deep frying
2 cups sliced green onions
16 small dried hot red peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce,
vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves.
Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white
pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350ºF
until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place
chicken in sauce and cook until sauce thickens.