General Tso Chicken

• 6 Scallions, cut into
• Moderately small pieces
• 1 Egg
• 1 tb Cornstarch.
• (arrowroot powder could be
• Substituted, or chickpea
• Flour)
• Oil
• 16 sm Dried chilis
• 1 Clove garlic, minced
• 1/4 ts (or to taste) grated ginger
• 1 lb Chicken, cut into
• Manageable pieces.
• Sauce:
• 4 ts Starch
• 4 ts Vinegar
• 1/4 c Chicken broth
• 1/4 c Dry sherry
• 4 ts Sugar
• 6 TBP soy sauce
• 1/4 c Water
• (optional: Thai hot chili
• Paste)

Instructions

1. 1

   mix starch with egg until smooth, and coat all chicken pieces thoroughly.

2. 2

   Fry in two inches of oil until LIGHT brown, then drain and place on towels.

3. 3

   Set aside.

4. 4

   In a fry pan, heat 1 TBP of oil, then add the whole chilis, and stir-fry until blackened.

5. 5

   Then add onions, stir for 1 minute, followed by garlic and ginger.

6. 6

   Stir to heat through, but do not brown the last two.

7. 7

   Remove from heat and set aside.

8. 8

   Combine sauce ingredients, and set aside.

9. 9

   Reheat the oil and return the chicken to fry until brown.

10. 10

    Drain and set aside again.

11. 11

    Add sauce to fry pan, then heat over mild flame while stirring, until sauce is thick and bubbly, add chicken, and cook until coated and heated through.

12. 12

    Serve over rice.

13. 13

    Credit where credit is due: Original of this came from gatekeeper.dec.com, and was blended with other of the same genre to produce what you see here.