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General Tso's Spicy Hot Chicken
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    General Tso's Spicy Hot Chicken

  • 1 Chicken Breast
    *MARINADE*
  • 1 Tbsp Soy Sauce
  • 1 tsp Cornstarch
    *SAUCE*
  • 1 Tbsp White Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Dry Sherry
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Cornstarch paste
  • 1 Vegetable Oil for blanching
  • 3 Dried Red Chili Pods
    *SEASONINGS*
  • 1 Green Onion (white part)
  • 1/2 tsp Ginger, fresh, minced
  • 1 Garlic Clove, minced
  • 2 tsp Sesame Oil
  • Servings: 6

    Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

    From:   tiberius
    Posted By:   tiberius, Via: Rec.Food.Recipes
    Post Date:   Sunday, December 16, 2001

    *BACK TO CHICKEN*







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