Modified general tao's chicken
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Modified general tao's chicken
  Chicken    Chinese  
Last updated 6/12/2012 12:53:31 AM. Recipe ID 15349. Report a problem with this recipe.
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      Title: Modified general tao's chicken
 Categories: Chicken, Chinese, Ethnic
      Yield: 4 Servings
     10 oz Chicken Legs, deboned, or
           -thighs, deboned, or
           -boneless chicken breasts
      2 c  Soya Oil
           Water chestnut flour(Powder)
           -to coat chicken pieces

MMMMM------------------SEASONINGS (MIX IN BOWL-----------------------
      1 tb Ginger Root, minced
      2    Scallions, chopped
      1 tb Garlic, minced
      2    Thai finger peppers, crushed
           -use more or less to taste
      1 tb Orange or lemon peel, minced

MMMMM---------------------SAUCE (MIX IN BOWL--------------------------
      2 tb Sugar
      2 tb Soy Sauce
  1 1/2 t  Vinegar
      2 tb Cornstarch
    1/4 c  Chicken Stock
      1 t  Sesame Oil

      1 ea Egg White
      1 tb Cornstarch
      1 tb Soy Sauce
  Cut the chicken into pieces no larger than 1" square. Prepare
  marinade by combining egg white, cornstarch, and 1 tablespoon soy
  sauce in a large bowl. Add chicken pieces and set aside for two
  hours. In a deep pot, heat the oil until it reaches 350 degrees.
  Dredge marinated chicken pieces in water chestnut powder to coat. In
  a basket, or with a slotted spoon, lower several marinated chicken
  pieces into the fat. Fry about one or two minutes or until the
  chicken becomes crisp; test for doneness before completing the batch.
  Continue until all pieces have been fried. Set oil and cooked chicken
  pieces aside. In a wok, on high heat, reheat two tablespoons of the
  reserved oil. Add prepared ginger, scallions, garlic, chili peppers,
  and orange or lemon peel. Stir to prevent burning. Add the fried
  chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch
  mixed with chicken stock. Remove from the heat and stir sesame oil
  into the sauce. Spoon the mixture on to a hot platter and serve
  immediately with steamed rice. Serves 4.

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Recipe ID 15349 (Apr 03, 2005)

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