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General Tso`s Chicken
| Ingredients | |||
| 3/4 | pound | boneless chicken breast | |
| 2 | teaspoon | dark soy sauce | |
| 2 | teaspoon | rice wine, or dry sherry | |
| 1 | teaspoon | finely ginger root, chopped | |
| 1 | teaspoon | cornstarch | |
| 1 | teaspoon | sesame oil | |
| 1/3 | cup | oil, preferably peanut | |
| 2 | each | dried red chiles | |
| 1 | - cut in half lengthwise | ||
| 1 | tablespoon | orange peel or, chopped, fresh | |
| 2 | teaspoon | - dried citrus peel | |
| 1 | -(soaked & coarsely chopped) | ||
| 1/2 | teaspoon | roasted sichuan peppercorns | |
| 1 | * (finely ground), optional | ||
| 2 | teaspoon | dark soy sauce | |
| 1/4 | teaspoon | salt | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | sesame oil | |
Directions: | |||
| Cut the chicken breast into thin slices about 2 inches long, cutting against the grain. Place chicken into a bowl 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 or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. | |||
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