Recipe - General Tsos Chicken From Siam Restaurant

SAUCE
One half cup Cornstarch
One fourth cup Water
1 One half teaspoon Garlic; minced
1 One half teaspoon Ginger root; minced
Three fourths cup Sugar
One half cup Soy sauce
One fourth cup White vinegar
One fourth cup Cooking wine
1 One half cup Hot chicken broth
1 teaspoon Monosodium glutamate

CHICKEN
3 pound Dark deboned chicken; cut
into large chunks
One fourth cup Soy sauce
1 teaspoon White pepper
1 Egg
1 cup Cornstarch
Vegetable oil for
deepfrying
2 cup Green onion; cut or sliced up
16 small Dried hot peppers

To make sauce, mix One half cup cornstarch and the water together. Add garlic,
gingerroot, sugar, soy sauce, vinegar and wine. Add broth and monosodium
glutamate (if desired) and stir until sugar dissolves. Refrigerate until
needed.

In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add
cup of cornstarch and mix until chicken is coated evenly. Add cup of
vegetable oil to separate chicken pieces. Divide chicken into small
quantities and deepfry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil into a wok and heat until wok is hot. Add
onions and peppers and stirfry briefly. Stir sauce and add to wok. Place
chicken in sauce and cook until sauce thickens, add cornstarch or water as
needed.

Found on the internet, posted by "Folkdesign", Jan. 95. MC_Busted by B.
Adams.

Recipe by: Siam Oriental Restaurant, Columbus, Ohio

Posted to MCRecipe Digest V1 #796 by Badams adamsfmle@sprintmail.com on
Sep 21, 1997