General tso's chicken (nancy hattaway) Recipe

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General tso's chicken (nancy hattaway)

Artist:	_	Yield:	2
Categories:	Asian, Chicken, Chinese, Ethnic, Poultry	Rating:	0
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Ingredients:

1		Egg
1	tbsp	Cornstarch
1	lbs	Boned, skinless chicken cut
		-from thigh or breast into
		-2 inch chunks
		Peanut oil
16		Dried hot red peppers
5		Scallions cut diagonally
		-into 1" pieces
3		Cloves garlic, finely minced
1/4	tsp	Grated fresh ginger
		SAUCE
4	tsp	Cornstarch
4	tsp	Sugar
4	tsp	Rice vinegar
6	tbsp	Soy sauce
1/4	cup	Water
1/4	cup	Rice wine
1/4	cup	Chicken broth

Procedures:

1	Whisk together thoroughly the egg and cornstarch.
2	Add pieces of chicken, turning to coat evenly.
3	In wok or deep-fat fryer, heat 2 inches of oil to 350°F.
4	Fry chicken, a few pieces at a time until lightly browned and just cooked through.
5	Drain on paper towels.
6	Combine sauce ingredients, mixing well.
7	Set aside.
8	(the chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator).
9	In frying pan, heat 1 tbs of oil until hot.
10	Add chili peppers and cook until dark red.
11	Add scallions and stir-fry about one minute.
12	Add garlic and ginger, cooking briefly, but do not brown.
13	Remove from heat.
14	Reheat deep oil to 400°F.
15	Return chicken to oil, in batches, and cook until crisp and golden brown.
16	Drain on paper towels.
17	Re-stir sauce and add to frying pan with onions and peppers.
18	Cook, stirring until thickened and bubbly.
19	Add chicken and cook, stirring, until well coated and heated through