Recipe - Chin Yens General Tsos Chicken

1 Whole chicken (2 One half 3
lbs) OR
1 One half pound Boneless chicken; cubed in
1/2" pieces (up to 2)
1 teaspoon Salt
2 teaspoon Granulated sugar; divided
1 ds White pepper
1 Egg
Three fourths cup Cornstarch; (Three fourths to 1)
Vegetable oil for
deepfrying, plus
1 tablespoon Vegetable oil; for
stirfrying
6 small Dried red peppers
1 tablespoon Chopped green onion
1 teaspoon Cornstarch dissolved in
One fourth cup Soy sauce

SPECIAL SAUCE 1
One fourth cup Soy sauce
One fourth cup Water
1 tablespoon Rice vinegar
4 teaspoon Granulated sugar
1 teaspoon Grated fresh ginger
1 Clove garlic; minced
1 tablespoon Soy sauce

VARIATION

SPECIAL SAUCE 2
2 tablespoon Chicken broth
1 tablespoon Rice vinegar
1 tablespoon Regular soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Sesame oil
2 teaspoon Sugar
2 tablespoon Peanut oil
1 Clove garlic; chopped
2 Scallions; chopped (replaces
green onions in original)
Zest from rind of 1 orange
in One half inch size slices
One fourth teaspoon Ground ginger (replaces
fresh ginger above)
1 ds Crushed red pepper (replaces
dried peppers above)
1 teaspoon Cornstarch dissolved in
One fourth cup Water (replaces cornstarch
mixture in original recipe)

Bone chicken if needed and cut into 1\2inch cubes. In bowl, add chicken,
salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add One half c.
cornstarch and mix well with your hand. Continue to add cornstarch in small
amounts at a time to coat each piece. Coat until pieces no longer stick
together. Then deepfry in hot oil until golden. Remove from oil, cool, and
deepfry a second time. Once the chicken is deepfried for the second time,
have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1
tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil,
dried red peppers, green onions. Stirfry together briefly then add
cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and
stirfry until hot through. Serve on lettuce with rice.

For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar,
ginger, garlic and soy sauce.

If using Special Sauce 2: Deepfry chicken as above. Heat oil in wok..stir
fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all
other ingredients except cornstarch solution..stir fry for 1 minute. Add
cornstarch solution and cook until thickened. Add chicken, lower heat, stir
to coat chicken, leave over low heat a minute or two so that chicken takes
in flavor of sauce.

Makes 4 to 6 servings.

Recipe by: Chin Yen

Posted to MCRecipe Digest V1 #775 by Holly Butman
butma001@acpub.duke.edu on Sep 08, 1997