General Tso’s Chicken
Spicy sauce with crispy chicken. For a healthier, lower calorie version, omit the cornstarch coating and stir fry the marinated chicken pieces instead. Serves 4.
3 tablespoons rice wine or dry sherry
1 1/2 tablespoons oyster sauce
2 teaspoons cornstarch
1 lb boneless, skinless chicken, cut in 1-inch pieces
1/4 cup chicken broth
1 tablespoon vinegar
1 tablespoon thin soy sauce
1 tablespoon sweet soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoons minced garlic
2 teaspoon minced ginger
2 green onions, sliced
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water
Combine marinade ingredients in a bowl. Place chicken in marinade and turn to coat. Let stand for 10 minutes. Remove the chicken pieces and coat with cornstarch. Deep fry chicken till coating is a nice golden brown. Remove from oil and drain on paper towels.
Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add oil. Add chilies and stir-fry till aromatic. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute. Add sauce and cook, stirring, for 1 minute. Add fried chicken pieces. Add cornstarch solution and cook, stirring, until sauce boils and thickens.