Difference between revisions of "Directory:KJ Kitchens/General Tsao's Chicken"
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| − | :* 3/4 cup [[Recipe Ingredient:=sugar| | + | :* 3/4 cup [[Recipe Ingredient:=sugar|sugar]] |
:* 1/2 cup [[Recipe Ingredient:=soy sauce]] | :* 1/2 cup [[Recipe Ingredient:=soy sauce]] | ||
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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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Name: KJ Kitchens/General Tsao's Chicken
<sharethis /> KJ Kitchens
