General Tso’s Chicken
 *The mild version




8 chicken legs, skinned & cut into six pieces each
8 egg whites
8 teaspoons cornstarch
¼ cup rice vinegar
¼ cup soy sauce
4 teaspoons granulated sugar
4 teaspoons cornstarch mixed with 4 teaspoons water
½ cup peanut oil
3 roasted sweet red bell peppers, minced
4 scallions, chopped with white and green separated
1 knob fresh ginger, minced
2 garlic cloves, minced
4 teaspoons sesame oil
Sesame seeds

Vigorously blend egg whites and cornstarch; add chicken pieces and   toss to coat.  Heat oil in large wok and add chicken pieces in batches, cooking each until golden, about 3 minutes, then draining.  Deep fry the chicken pieces once, then put them aside for a bit and reheat the oil.  Then, fry them a second time. Pour off all but 1 TB of hot oil from wok.  Add peppers and stir-fry for 15 seconds; add green scallion, minced ginger and garlic and stir-fry for 15 more seconds.  Add mixture of vinegar, soy, wine, and sugar, stirring until heated through.  Add cornstarch and water mixture and stir until mixture is thickened.  Off heat, stir in sesame oil, toss with 2 tablespoons sesame seed and scallion greens, and serve.
Makes 4 generous servings.
 
 

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