General Tso s Chicken From Siam Res. In Colum
Ingredients| 1/2 cup cornstarch in 1/4 c. water |
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To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and
sherry. Then add broth and stir until sugar disolves. Refrigerate
until needed.
In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg. Add
cornstarch until chicken is coated evenly. Add oil to help seperate
the pieces. Divide chicken in small quantities and deep fry at 350
until crispy and light brown. Drain on paper towels.
Place a small amount of oil in a wok and heat until just hot. Add
onions and peppers and stir fry briefly. Stir sauce and add to wok.
Add chicken and cook until sauce thickens. Add water or cornstarch if
needed.
Servings: 8
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General Tso s Chicken Ii
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstar (Upload by user)
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstar (Upload by user)
General Tso s Chicken Iv
1. 4. Skin and bone the chicken. Cut into 1 1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch. Arrange chicken on well floured wax paper. 5. Heat 2 (Upload by user)
1. 4. Skin and bone the chicken. Cut into 1 1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch. Arrange chicken on well floured wax paper. 5. Heat 2 (Upload by user)
General Tso s Chicken No3
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch (Upload by user)
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch (Upload by user)
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General Tso s Chicken No4
Skin and bone the chicken. Cut into 1 1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well floured wax paper. Heat 2 3" of o (Upload by user)
Skin and bone the chicken. Cut into 1 1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well floured wax paper. Heat 2 3" of o (Upload by user)
General Tso s Chicken No6
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok o (Upload by user)
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok o (Upload by user)
General Tso s Chicken No7
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In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. corns (Upload by user)
General Tso s Chicken No8
Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small br (Upload by user)
Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small br (Upload by user)
General Tso s Chix
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Sauce: Mix cornstarch, and water. Add garlic, sugar, ginger, soy sauce, vinegar and sherry. Then add broth and stir until dissolved. Refrigerate until needed. In separate bowl mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add (Upload by user)
General Tso s Spicy Hot Chicken
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Servings: 6 Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil blanch, set wok over high heat for abo (Upload by user)
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Cut beef across grain into thin slices. Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl; stir in beef. Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside. Separ (Upload by user)
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NOTES: Thanks to reader Alice Ho, here s a ginger beef recipe that s stir fried not deep fried. If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok or wide skillet. Marinating the meat and cooking it, still partially frozen, keeps m (Upload by user)
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