*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 19, 2024 1:46 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Oriental » General Tso's Chicken (Nancy Hattaway)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add General Tso's Chicken (Nancy Hattaway) recipe to your favorite Save to favorite   Discuss General Tso's Chicken (Nancy Hattaway) recipe Write a comment   Print General Tso's Chicken (Nancy Hattaway) recipe Print this recipe   Email General Tso's Chicken (Nancy Hattaway) recipe to friend Email this recipe
  General Tso's Chicken (Nancy Hattaway)
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
1 Egg
1 tbsp Cornstarch
1 lb Boned, skinless chicken cut from thigh or breast into 2 inch chunks
Peanut oil
16 Dried hot red peppers
5 Scallions cut diagonally into 1" pieces
3 Cloves garlic, finely minced
1/4 tsp Grated fresh ginger

MMMMMSAUCE

4 tsp Cornstarch
4 tsp Sugar
4 tsp Rice vinegar
6 tbsp Soy sauce
1/4 cup Water
1/4 cup Rice wine
1/4 cup Chicken broth
Instructions:
Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken,
a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400F. Return chicken to oil, in
batches, and cook until crisp and golden brown. Drain on paper
towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.

Posted by Stephen Ceideburg December 18 1990.
Rate this recipe:  
Featured Recipe
» Baked Ham Slice In Sauterne
Category: Misc
Hits: 144
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com