Can someone give me a recipe for GENERAL TSO CHICKEN?

General Tsao's Chicken


INGREDIENTS (Nutrition)


1/2 cup cornstarch


1/4 cup water


1 1/2 teaspoons minced garlic


1 1/2 teaspoons minced fresh ginger root


3/4 cup white sugar


1/4 cup soy sauce


1/4 cup white wine vinegar


1/2 cup hot chicken broth


1 teaspoon monosodium glutamate (MSG)


3 pounds skinless, boneless chicken breast halves, cut into bite size pieces


1/2 cup soy sauce


1 teaspoon ground white pepper


1 egg


1 cup cornstarch


1 cup vegetable oil


2 cups chopped green onions


16 chile peppers, sun-dried


http://allrecipes.com/Recipe/General-Tsa鈥?/a>Can someone give me a recipe for GENERAL TSO CHICKEN?
You can use your chicken breast in this recipe.





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General Tso's Chicken





Serves 2 to 3 as part of a multi-course meal





1 pound boneless, skinless chicken thighs


6 dried red chilis


2 teaspoons minced ginger


2 teaspoons finely chopped garlic


3 cups peanut oil for deep-frying


2 cups cornstarch


1 big pinch white sesame seeds, for garnish


Scallions, thinly sliced, for garnish





Marinade:


2 teaspoons dark soy sauce


2 teaspoons sesame oil


1 egg yolk





Sauce:


1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water


1 teaspoon cornstarch


3 teaspoons white sugar


2 teaspoons dark soy sauce


1 teaspoons rice vinegar


3 tablespoons chicken stock or water





Mix ingredients for marinade. Slice chicken into 1-inch cubes and add to marinade mixture. Let sit for 15 to 20 minutes.





Mix ingredients for the sauce. Set aside.





Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying.





Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.





Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.Can someone give me a recipe for GENERAL TSO CHICKEN?
Here's a recipe that doesn't distinguish between the parts of the chicken. I'd assume using only white meat would work fine with it.





Ingredients:


***Make sauce and refrigerate until needed:***


1/2 cup Cornstarch


1/4 cup Water


1 1/2 teaspoon minced fresh Garlic


1 1/2 teaspoon minced fresh Ginger


3/4 cup Sugar


1/2 cup Soy Sauce


1/4 cup White Vinegar


1/4 cup Sherry


1 can condensed Chicken Broth


***Meat***


3 pounds boneless, skinless chicken, cut into chunks


1/4 cup Soy Sauce


1 egg, beaten


1 cup Cornstarch


2 cups sliced Green Onions


8 small dried Hot Peppers, seeds removed





Sauce:





Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.





Meat:





Mix chicken, soy sauce, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.





Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly. Serve with fried or steamed rice.