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Chinese Imperial Palace General Tso’s Chicken

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese		1	Servings

INGREDIENTS

1/2	c	Cornstarch
1/4	c	Water
1 1/2	t	Minced fresh Garlic
1 1/2	t	Minced fresh Ginger
3/4	c	Sugar
1/2	c	Soy Sauce
1/4	c	White Vinegar
1/4	c	Sherry, I have used a white
		wine before as well
1		Condensed Chicken Broth
3	lb	Boneless, skinless chicken
		cut into chuncks
1/4	c	Soy Sauce
1		Egg, beaten
1	c	Cornstarch
2	c	Sliced Green Onions
8		Dried Hot Peppers, seeds
		removed Get these the
		produce section in a
		grocery store

INSTRUCTIONS

Make sauce and refrigerate until needed: Put everytihng into a quart
jar with a lid and shake it up, then put in the fridge. Just shake it
up again when you are ready to use it.  Meat: Mix chicken, soy sauce,
and pepper. Stir in egg. Add  cornstarch, and mix until chicken pieces
are coated. (It will look  awfull at this point.)  Deep fry 7 or 8
chicken pieces at a time in a 350 degree oil until  chicken pieces are
crispy. Drain on paper towels. Repeat until all  chicken chunks are
fried.  Place a small amount of oil (1 Tbsp.) in wok, and heat to 400
degrees. Add onions, peppers, and stir fry about 30 seconds. Stir
sauce mixture, then add to wok. Cook until thick. If it gets too
thick, add water to right consistency. Add chicken to sauce in wok,
and cook until all is hot and bubbly.  Serve with fried or steamed
rice.  This does not reheat well, so eat in one sitting. Posted to
MC-Recipe  Digest V1 #1000 by Gr8seeksM8 <Gr8seeksM8@aol.com> on Jan
10, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1784 Calories From Fat: 122 Total Fat: 13.2g Cholesterol: 186mg Sodium: 10663.7mg Potassium: 2234.2mg Carbohydrates: 367.2g Fiber: 8.6g Sugar: 161.8g Protein: 48.1g