Recipe - General Tsos Chicken (Marius Kirschner)

4 Chicken legs; skinned & cut
into six pieces each
2 Egg whites
2 teaspoon Cornstarch
1 tablespoon Rice vinegar
1 tablespoon Light soy sauce
1 tablespoon Rice wine
1 teaspoon Sugar
1 teaspoon Cornstarch; mixed with 1 tsp
water
One half cup Peanut oil
3 Dried red chili peppers
1 Scallion; chopped (separate
white & green parts)
1 small Knob fresh ginger; minced
1 Garlic clove; minced
2 teaspoon Sesame oil

Here's a couple of recipes for Gen. Tso's Chicken and a hint on how to get
pro results. Can't vouch for them as I've never made the dish. These are
reposts from other folks. Vigorously blend egg whites and cornstarch; add
chicken pieces and toss to coat. Heat oil in large wok and add chicken
pieces in batches, cooking each until golden, about 3 minutes, then
draining. Pour off all but 1 TB of hot oil from wok. Add peppers and
stirfry for 15 seconds; add green scallion, minced ginger and garlic and
stirfry for 15 more seconds. Add mixture of vinegar, soy, wine, and sugar,
stirring until heated through. Add cornstarch and water mixture and stir
until mixture is thickened. Off heat, stir in sesame oil, garnish with
scallion greens, and serve. NOTE FROM ALAN CLAVER: Just made my bimonthly
batch of General Tso's Chicken. I've been trying for many months to get it
to come out just like in my favorite Chinese restaurant but couldn't. Well,
I recently read about the double frying method of cooking and thought I'd
try it Yippee! that's what we missing. What you do is deep fry the
chicken pieces once, then put them aside for a bit and reheat the oil.
Then, fry them a second time. This really gives them extra crispiness and
flavor. You couldn't tell this batch from a professional version (umm..
modesty aside 8)). Posted by Stephen Ceideburg December 18 1990.
Posted to MCRecipe Digest V1 #774 by Francine Boucher
fboucher@sympatico.ca on Sep 07, 1997