Recipe - General Tso Chicken

6 Scallions, cut into
Moderately small pieces
1 Egg
1 tablespoon Cornstarch.
(arrowroot powder could be
Substituted, or chickpea
Flour)
Oil
16 small Dried chilis
1 Clove garlic, minced
One fourth teaspoon (or to taste) grated ginger
1 pound Chicken, cut into
Manageable pieces.
Sauce:
4 teaspoon Starch
4 teaspoon Vinegar
One fourth cup Chicken broth
One fourth cup Dry sherry
4 teaspoon Sugar
6 TBP soy sauce
One fourth cup Water
(optional: Thai hot chili
Paste)

mix starch with egg until smooth, and coat all chicken pieces thoroughly.
Fry in two inches of oil until LIGHT brown, then drain and place on towels.
Set aside.

In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stirfry
until blackened. Then add onions, stir for 1 minute, followed by garlic
and ginger. Stir to heat through, but do not brown the last two. Remove
from heat and set aside.

Combine sauce ingredients, and set aside. Reheat the oil and return the
chicken to fry until brown. Drain and set aside again.

Add sauce to fry pan, then heat over mild flame while stirring, until sauce
is thick and bubbly, add chicken, and cook until coated and heated through.
Serve over rice.

Credit where credit is due: Original of this came from gatekeeper.dec.com,
and was blended with other of the same genre to produce what you see here.

Notes from the Chef: "The recipe is simple enough, but the interesting part
is the cornstarch and egg mixture for breading. When twice fried this makes
the extracrisp coating that one generally associates with this dish. (but
that works well with others, like sesasme chicken as well)" Ferd

From: Ferd Date: 072096 (00:38) The Polka Dot Cottage, a BBS with a taste
of home. 12018223627.

Posted to MCRecipe Digest V1 #712 by Lisa Clarke lisa@gaf.com on Aug 1,
97