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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an adaptation of Mean Guy General Tso's Chicken on recipe zaar. My grocery doesn't carry some of the ingredients listed in that recipe, so I adapted it. You can substitute Marsala or Madeira wine for the rice wine if you like. Ingredients:
1 1/2 lbs chicken breasts, boneless and cubed |
4 eggs, beaten |
3/4 cup cornstarch, plus |
1 tablespoon cornstarch |
2 tablespoons szechwan chili sauce |
2 1/3 tablespoons rice vinegar |
3 tablespoons rice wine |
4 1/2 tablespoons sugar |
4 1/2 tablespoons soy sauce |
1/2 cup chicken stock (optional) |
Directions:
1. In a large bowl, thoroughly blend the 3/4 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In a small bowl, prepare the sauce mixture by combining the 1 Tablespoon of cornstarch with the wine, vinegar, sugar, soy sauce and chili sauce.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
5. Fry the chicken in small batches, just long enough to cooking the chicken until crispy and done.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated). You can maintain them in a 275 degree oven while the others are cooking.
7. The General's Favorite Sauce: Leave about 1 Tablespoon of the oil in the wok and add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
8. Return the chicken to the wok and toss to coat.
9. Serve immediately.
10. Serves 6, along with steamed broccoli and rice.
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