General Tso's Chicken #5

* Exported from MasterCook *

GENERAL TSO'S CHICKEN #5

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Chicken legs including
-thighs, boned, cut into
-1/2-inch pieces
1 Egg, slightly beaten
1/2 tb Vegetable oil
1/2 tb Cornstarch
Vegetable oil
-----SAUCE 1-----
2 Green onions, trimmed to 4
-inches
1 1/2 tb Light soy sauce
1 1/2 tb Mushroom soy sauce
1 1/2 tb Rice wine or dry sherry
2 1/2 Inch thick pieces fresh
-ginger, peeled
Grinding of fresh pepper
3 tb Chicken bouillon
1 t Brown sugar
1 tb Cornstarch
-----SAUCE 2-----
1 t Rice or cider vinegar
1/2 tb Chili paste (more, if you
-like hot food)
1 t Sesame oil (optional)

DIRECTIONS: In a medium bowl, combine the chicken with
the egg, oil, and cornstarch. In a blender or food
processor, or by hand, combine the ingredients for
Sauce 1. In a small bowl, combine the ingredients for
Sauce 2. Place the measured ingredients beside the
wok in the order in which they are to be placed in the
wok. Warm 2 serving dishes, one lined with paper
towel, in a 250¡ oven. Fill the wok to a depth of 1
1/2 to 2 inches with vegetable oil. Heat the oil to
high (400¡), or until a day-old cube of bread browns
in just under 1 minute. Heat another 4 minutes to
stabilize the temperature. Put the chicken pieces
into the oil one at a time until all are in. Stir-fry
3 minutes. Remove the pieces from the oil, draining
well over the wok, and keep warm in the oven on the
paper-lined dish. Empty the oil from the wok. Reduce
the heat to medium (350¡) and stir in Sauce 1. As
soon as it bubbles, stir in the chicken. Sprinkle
Sauce 2 over the chicken, stir-fry 1 minute more, then
turn into the serving dish. Scrape the sauce over the
chicken and serve at once.



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