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Ingredients:
1 pound Boneless chicken breasts cut -- into 1 in pieces
3 tablespoons Soy suace
3 tablespoons Cornstarch
1 Egg white beaten until -- frothy
1 cup Veg. oil
3 Hot dried chili peppers -- broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) -- peeled and finely ch
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar
Instructions:
General Tsao was a real person, General and poet who lived in
China 155-220 AD.
Cool chicken in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a
time, about 1 minute or until golden brown. Remove and drain on
paper towels. Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger,
stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white
wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame
oil and salt. Pour into wok, cook, stirring for 2 minutes until
thickened.
Return chicken pieces to wok, mix well and serve.
Serving size:
6
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