General Tso's Chicken (1)

From: (Susan E Ingraham)
Date: 30 Aug 1993 02:46:06 GMT

This recipe is from Siam Oriental Restaurant, which is the consensus choice
among my co-workers for the best General Tso's Chicken in Central Ohio:

1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

1) Mix 1/2 cup cornstarch with water.  Add garlic, ginger, sugar, 1/2 cup soy 
sauce, vinegar, wine, chicken broth and MSG (if desired).  Stir until sugar 
dissolves.  Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.  Stir in 
egg.  Add 1 cup cornstarch and mix until chicken pieces are coated evenly.  
Add cup of vegetable oil to help separate chicken pieces.  Divide chicken into 
small quantities and deep-fry at 350 degrees until crispy.  Drain on paper 

3) Place a small amount of oil in wok and heat until wok is hot.  Add onions 
and peppers and stir-fry briefly.  Stir sauce and add to wok.  Place chicken in
sauce and cook until sauce thickens.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.