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1 lb Boneless chicken breasts cut
-into 1 in pieces
3 tb Soy suace
3 tb Cornstarch
1 Egg white beaten until
-frothy
1 c Veg. oil
3 Hot dried chili peppers,
-broken in half
2 Cloves garlic finely chopped
1 Piece ginger root (1 in)
-peeled and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 ts Brown sugar
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time
finding this recipe! It is probably called something else (like spicy fried
chicken) and I really do have a dozen recipes.
:) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of
Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China 155-220
AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about
1 minute or until golden brown. Remove and drain on paper towels. Pour all
but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2
minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1
tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour
into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
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