Difference between revisions of "Directory:KJ Kitchens/General Tsao's Chicken"

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== General Tsao's Chicken ==
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=== Ingredients: ===
 
=== Ingredients: ===
 
'''Sauce: '''
 
'''Sauce: '''
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:* 1+1/2 tsp minced [[Recipe Ingredient:=garlic]]  
 
:* 1+1/2 tsp minced [[Recipe Ingredient:=garlic]]  
 
:* 1+1/2 tsp minced [[Recipe Ingredient:=ginger root]]  
 
:* 1+1/2 tsp minced [[Recipe Ingredient:=ginger root]]  
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:* 3/4 cup [[Recipe Ingredient:=sugar]]  
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:* 3/4 cup [[Recipe Ingredient:=sugar|sugar]]  
 
:* 1/2 cup [[Recipe Ingredient:=soy sauce]]  
 
:* 1/2 cup [[Recipe Ingredient:=soy sauce]]  
 
:* 1/4 cup white [[Recipe Ingredient:=vinegar]]  
 
:* 1/4 cup white [[Recipe Ingredient:=vinegar]]  
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=== Directions: ===
 
=== Directions: ===
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1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup  
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1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, [[sugar]], 1/2 cup  
 
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until  
 
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until  
 
sugar dissolves. Refrigerate until needed.
 
sugar dissolves. Refrigerate until needed.
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[[Recipe Contributor:=KJ Kitchens]]
 
[[Recipe Contributor:=KJ Kitchens]]
 
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]

Latest revision as of 21:10, 11 May 2010


Ingredients:

Sauce:

  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1+1/2 tsp minced garlic
  • 1+1/2 tsp minced ginger root
  • 3/4 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup cooking wine
  • 1+1/2 cup hot chicken broth
  • 1 tsp monosodium glutamate (optional)

Meat:

  • 3 lbs deboned dark chicken meat, cut into large chunks
  • 1/4 cup soy sauce
  • 1 tsp white pepper
  • 1 egg
  • 1 cup cornstarch
  • vegetable oil for deep-frying
  • 2 cups sliced green onions
  • 16 small dried hot peppers

Directions:

1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.


2. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces.

3. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.


4. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

General Tsao's Chicken KJ Kitchens

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