I adapted it more than 20 years ago from a recipe furnished by gone but not-forgotten Wah Shing restaurant.
General Tso’s chicken
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks
1 egg white
Dash each salt and pepper
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
For the sauce:
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon good- quality sherry
1 tablespoon chicken broth
3 tablespoons sugar
2 tablespoons rice-wine vinegar
1 tablespoon sesame oil
3 large slices fresh ginger, minced
1 green onion, white part only, thinly sliced
2 garlic cloves, minced
6 dried red chiles, crushed
Marinate the chicken overnight in a mixture made by beating together the egg white, salt, pepper, minced ginger and cornstarch.
When ready to cook, heat 8 to 10 cups oil in a large pot until very hot (when a haze forms). Cook a few pieces of chicken at a time in the oil for a minute or so, so that the outside is crispy and the inside is moist. Drain on paper towels. Combine the sauce ingredients and set aside.
To finish: Coat a wok or large skillet with oil from the deep frying and heat until it begins to smoke. Briefly stir-fry the ginger, garlic, onion and peppers. Add the sauce, then the fried chicken; stir-fry briefly until it is nicely glazed. Serve immediately with rice. Makes 6 servings.
Per serving: 174 calories (30 percent from fat), 5.8 g fat (1.2 g saturated), 72 mg cholesterol, 18.3 g protein, 10.1 g carbohydrates, 0.3 g fiber, 489 mg sodium.
Source: Linda Cicero Cook’s Corner
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