General Tso's Chicken

1 lb. chicken breasts without skin
3 tbsp. soy sauce
1 tbsp. cornstarch
1 egg white, beaten frothy
1 cup vegetable oil
3 dried hot chili peppers, broken
2 cloves garlic, finely chopped
1 slice gingerroot, peeled 1
1 tbsp. white wine vinegar
1 tbsp. white wine
1 tsp. cornstarch
1 tbsp. brown sugar
1 tsp. sesame oil
1/4 tsp. salt

Directions:

In a glass bowl, place chicken pieces. Combine 1 tablespoon soy sauce and 1 tablespoon 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 tablespoons 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 mmediately.

Comments from Karla Guice :

I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. Enjoy!

User Reviews:

GREAT FLAVOR, NEEDS MORE LIQUID FOR SAUCE...MAYBE CHICKEN STOCK??

Submitted by BRIAN on December 03, 2000

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