GENERAL TSO'S CHICKEN
Siam Oriental Restaraunt
as prepared by Chef Paul Kaewprasart

Sauce:

Sauce: Mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8.

Source: From "A Taste Of Columbus" Volume III
Favorite recipes from leading Central Ohio Restaraunts.

GENERAL TSO'S CHICKEN

Sauce:

Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.)

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir- fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat.

Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings.


* Exported from MasterCook *

General Tso's Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 tablespoon Cornstarch
1 pound Boned -- skinned chicken thig
breast cut into 2 inch -- chuncks
4 Green onions -- cut diagonally
1 inch pieces
Vegetable oil
16 small Dried Chiles
1 Clove garlic -- minced
1/4 teaspoon Grated fresh ginger
-----SAUCE-----
4 teaspoons Cornstarch
4 teaspoons Sugar
4 teaspoons Rice vinegar
6 tablespoons Soy sauce
1/4 cup Chicken broth
1/4 cup Water
1/4 cup Dry sherry

Directions: Whisk together throughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside.

Remove all but 1 T of oil from wok and heat until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add gralic and ginger, cooking briefly, but do not brown. Remove from heat.
Set aside. Add deep-frying oil back into wok and heat to 400 degrees F.
Return chicken to wok and cook until crisp and golden brown. Drain on paper towels.

Remove oil from wok. Put the sauce back in the wok with the onions and peppers. Cook, stirring, until thickened and bubbly. Add chicken and cook, stirring until well coated and heated through. Serve over rice.


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* Exported from MasterCook *

General Tso's Chicken #7

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken breasts -- boneless, skinless,
cut into 1" pieces
3 tablespoons Soy sauce
1 tablespoon Cornstarch
1 Egg white -- beaten frothy
1 cup Vegetable oil
3 Dried hot chili peppers -- broken in half
2 Garlic cloves -- chopped fine
1 1" piece ginger root -- peeled
finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 tablespoon Brown sugar
1 teaspoon Sesame oil
1/4 teaspoon Salt

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour.

In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.

From The Elegant Entertaining Cookbook by Myra Sable.

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* Exported from MasterCook *

General Tso's Chicken III

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 tablespoon Cornstarch
1 pound Boned -- skinned chicken - (thigh or breast) - cut into 2 inch chunks
4 Green onions -cut diagonally into 1" pcs.
Vegetable oil
16 sm Dried chilis
1 Garlic clove -- minced
1/4 teaspoon Grated fresh ginger
-----SAUCE-----
4 teaspoons Cornstarch
4 teaspoons Sugar
4 teaspoons Rice vinegar
6 tablespoons Soy sauce
1/4 cup Chicken broth
1/4 cup Water
1/4 cup Dry sherry wine

Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice ~ once to cook them through and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint. The amount of heat is your option.
Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!"

Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice.

Makes 3 to 4 servings.

From: Stephanie da Silva

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