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General Tso’s Chicken


Recipe (click to expand)

3/4 pound boneless chicken breast
2 teaspoon dark soy sauce
2 teaspoon rice wine, or dry sherry
1 teaspoon finely ginger root, chopped
1 teaspoon cornstarch
1 teaspoon sesame oil
1/3 cup oil, preferably peanut
2 each dried red chiles
1 – cut in half lengthwise
1 tablespoon orange peel or, chopped, fresh
2 teaspoon – dried citrus peel
1 -(soaked & coarsely chopped)
1/2 teaspoon roasted sichuan peppercorns
1 * (finely ground), optional
2 teaspoon dark soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil
Cut the chicken breast into thin slices about 2 inches long, cutting against the grain.

Place chicken into a bowl with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes.

Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.

Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan.

Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.

Serve the dish at once.

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