Recipes

Chinese General Tao Chicken
 
 Add to Favorite

General Tao Chicken

Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web
  -125 Ml (½ cup) cornstarch
-60 Ml (¼ cup) water
-7 Ml (1 ½ tsp) minced garlic
-7 Ml (1 ½ tsp) minced ginger
-180 Ml (¾ cup) white granulated sugar
-125 Ml (½ cup) soy sauce
-60 Ml (¼ cup) rice vinegar
-60 Ml (¼ cup) mirin *
-375 Ml (1 ½ cups) chicken broth hot
-1.5 Kg (3 lbs) cubes thigh chicken
-60 Ml (¼ cup) soy sauce
pepper
-1 Egg
-250 Ml (1 cup) cornstarch
Vegetable oil for frying
-1 Sliced onion
-12 Small dried hot peppers


In a bowl, combine first 9 ingredients until dissolved sugar. Book.

In another bowl, combine the chicken with soy sauce and pepper. Add the eggs while stirring. Slowly pour the cornstarch so that all chicken pieces are well coated with batter result. Add 1 cup (250 ml) vegetable oil to prevent the chicken does s'agglutinent.

In a wok or deep saucepan, heat to 180 degrees C (350 F) about 8 cm (3 inches) of oil (hot oil dorera a piece of dry bread in a little less than a minute). Fry in small quantities chicken about 3 minutes until they are crisp. Drain chicken on paper towel. Reserve warm.

Once the fried chicken, remove the oil from wok, leaving a thin layer of oil (if you do not have a wok, heat 15 ml (1 tbsp) oil in a large skillet). Fry the peppers and onions until they become transparent. Incorporate the mixture aside. Add chicken and cook until thickened sauce, about 3 minutes. Serve over rice grain short steamed.