General Tso's Chicken
| Yield: | 4 Servings |
| Categories: | Chicken, Oriental |
| SUSAN AARONSON (PSTT79C) | ||
| 12 | Chicken thighs; bone, skin, 1" pcs | |
| 2/3 | c | Cornstarch |
| 2 | c | Canned chicken broth |
| 2 | ts | Garlic; mince fine |
| 2 | ts | Fresh ginger; grate |
| 1/2 | c | Chinese Dark soy sauce |
| 1/3 | c | Cider vinegar |
| 1/4 | c | Very dry, Fino sherry; (from Xerez Spain) |
| 1 | tb | MSG or salt |
| 1/2 | c | Sugar |
| COATING FOR CHICKEN | ||
| 1/2 | c | Dark soy sauce |
| 1 | ts | Fresh ground black pepper |
| 1 | ts | White pepper |
| 2 | Egg whites | |
| 1 | c | Cornstarch |
| 1/2 | c | Peanut oil plus oil for deep frying |
| 2 | bn | Scallions; 1/2" pcs |
| 6 | -8 dried thin reddish Szechuan peppercorns |
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