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General Tso's Chicken

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  • General Tso's Chicken

    3 lbs boneless skinless chicken breasts, 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)

    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.

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

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

    Drain on paper towels. Repeating until all chicken is fried.
    Place a small amount of oil in wok or large skillet and heat to 400 degrees.

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

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

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

    Serve over rice.

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