INGREDIENTS

INSTRUCTIONS

Here's a couple of recipes for Gen. Tso's Chicken and a hint on how  to
get pro results. Can't vouch for them as I've never made the dish.
These are reposts from other folks. Vigorously blend egg whites and
cornstarch; add chicken pieces and toss to coat. Heat oil in large  wok
and add chicken pieces in batches, cooking each until golden,  about 3
minutes, then draining. Pour off all but 1 TB of hot oil from  wok. Add
peppers and stir-fry for 15 seconds; add green scallion,  minced ginger
and garlic and stir-fry for 15 more seconds. Add  mixture of vinegar,
soy, wine, and sugar, stirring until heated  through. Add cornstarch
and water mixture and stir until mixture is  thickened. Off heat, stir
in sesame oil, garnish with scallion  greens, and serve. NOTE FROM ALAN
CLAVER: Just made my bi-monthly  batch of General Tso's Chicken. I've
been trying for many months to  get it to come out just like in my
favorite Chinese restaurant but  couldn't. Well, I recently read about
the double frying method of  cooking and thought I'd try it - Yippee!
that's what we missing. What  you do is deep fry the chicken pieces
once, then put them aside for a  bit and reheat the oil. Then, fry them
a second time. This really  gives them extra crispiness and flavor. You
couldn't tell this batch  from a professional version (umm.. modesty
aside 8-)). Posted by  Stephen Ceideburg December 18 1990. Posted to
MC-Recipe Digest V1  #774 by Francine Boucher <fboucher@sympatico.ca>
on Sep 07, 1997

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