Meat/General Tso Chicken

A: 1# chicken, boneless, cubed 1"
    1T soy sauce
    1T sherry
    1 egg, beaten
B: 1/2C cornstarch
C: 3C broccoli
    2 carrots, sliced to 5mm thickness
    1 onion, cubed 1"
D: 1/4C chicken stock (not too salty)
    1/4C soy sauce
    3T sherry
    1/3C sugar
    4T rice vinegar
E: 2T cornstarch
    4T water
1. Combine (A) and mix well to coat chicken.
2. Shake chicken, a few pieces at a time, in a bag containing (B). Place on a
    baking sheet and let stand at least 10 minutes.
3. Combine (C) in saucepan with salted boiling water. Cook until tender. Set
    aside in cold water if the chicken is not ready.
4. Coat (A) in (B) a second time. Deep fry a few pieces at a time in very hot
    oil as follows: cook 10-15 seconds, remove from oil and cool 15 seconds.
    Repeat. On the third time, allow to cook until golden brown (about 60
    seconds). Set aside to dry on a paper towel.
5. Add a few tablespoons of oil from the deep fry to a wok, and heat a few red
    peppers in the oil until darkened.
6. Add (D), reduce heat to low, simmer 30 seconds, add (E). Mix over low heat
    until thick.
7. Add (A) to wok, coating chicken in sauce. Remove and place in center of
8. Reheat (C) in hot water if needed, and garnish outside of plate with it.
    Garnish meat with sesame seeds (optional).

Servings: 4

$Id: General_Tso_Chicken,v 1.4 2018/05/27 14:21:49 deaven Exp $

 Recipe Card
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