General tso chicken at zon?

Question

General tso chicken at zon?

Answer 1

General Tso's Chicken

Ingredients

3 lbs boneless skinless chicken b*****s, cut into chunks

1/4 cup soy sauce

1  egg, beaten

1 cup cornstarch

2 cups green onions, sliced

8 small dried chilies, seeds removed(chile pequin, bird's eye, etc..)

Sauce

1/2 cup cornstarch

1/4 cup water

1 1/2 teaspoons fresh garlic, minced

1 1/2 teaspoons fresh ginger, minced

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup sherry wine or white wine

14 1/2 ounces chicken broth(a can)

Directions

1. Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.

2. Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.

3. Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy.

4. Drain on paper towels. Repeating until all chicken is fried.

5. Place a small amount of oil in wok or large skillet and heat to 4. 00 degrees.

6. Add green onions and hot peppers and stir fry about 30 seconds.

7. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.

8. Add chicken to sauce in wok, and cook until all is hot and bubbly.

9. Serve over rice.

http://www.recipezaar.com/164706

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Answer 2

GENERAL TSO'S CHICKEN

1 egg

1 1/2 lbs chicken 3/4 inch cubes

1 cup flour

oil for deep frying

3/4 cup water

3 tbls corn starch

3 tbls dark soy sauce

3 tbls white vinegar

3 tbls Chinese cooking wine

3 tbls sugar

1 tsp hoisin sauce

2 tbls Chinese chili paste with garlic

8 TO 12 black peppercorns

1 tbls oil for veggie stir fry

2 cloves garlic, minced

1 tsp fresh ginger root, shredded

1 green pepper seeded and cut into short strips

1 red pepper seeded and cut into short

five stalks bok choy, entire sliced across grain

Beat egg, dip chicken and coat with flour.

Deep fry till light brown.

Set aside.

In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier taste, increase sauce ingredients by half).

Heat tbls oil in wok and add garlic and ginger, stir fry for a few seconds and then add peppers and bok choy.

Stir fry for about a minute, being sure to under cook.

Add sauce and meat, stir till sauce thickens and coats, remove from heat and serve on rice.

Notes: if you use a Chinese imported chili paste, beware! You may want to half the amount, an exquisite after burn can result! American brands of Chinese chili paste are tamer and that is what the recipe amounts are geared to.