ART BY KATHERINE LIBERONI

 

 

 

JEAN'S GENERAL TSO'S CHICKEN

1 lb. chicken thighs (skinless and boneless)

1 tbs. soy sauce

1 egg (beaten)

White or Black Pepper to taste

1/2 -1 C cornstarch as needed)

 

Cut the chicken into 1 inch cubes. 

Combine the chicken cubes with the egg, soy sauce, and pepper.

Use enough cornstarch to coat the chicken. Mix it in well

 

SAUCE

2 tbs. dark soy sauce

1 tbs. rice vinegar or white vinegar

2 tsp. Chinese rice wine or dry sherry

1 tbs. sugar

3 tbs. chicken broth or water

1 tbs. minced ginger

2 tsp. cornstarch for thickening sauce (optional)

 

Other ingredients

3 green onions

5-10 small red chili peppers, according to taste (I use pequins)

3-4 C oil for deep frying and stir frying,

 

Combine the sauce mixture in a bowl and stir to dissolve the sugar, set aside.

Thinly slice the onions and set those aside heat the wok or deep fryer

to about 350 - 360 degrees and drop the chicken into the oil a few pieces at a time

and fry until crispy, about 3-4 minutes remove and drain on paper towels

Drain and clean the wok if you used a wok for frying the chicken 

Heat 2 tbs. oil and when hot add the sliced green onions and dried chili peppers. 

Stir fry about 30 to 40 seconds  Add the chicken and stir fry until browned about 1 minute

Push the chicken up the sides of the wok stir the sauce and add to the middle of the wok

if you added cornstarch stir constantly 1-2 minutes to thicken it 

Add the chicken  back and cook and stir about 2 minutes or until the chicken is nicely coated 

Serve over rice  You can also stir fry other vegetable and add them to this if you like

 

GOOD LUCK AND HOPE YOU ENJOY

 

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Copyright 2000-2009 Art Instruction By Katherine Liberoni
All Rights Reserved  
Last Modified On
Sunday, November 08, 2009 06:17 AM