General Tso's Spicy Hot Chicken

Recipe Ingredients

2		Skinless chicken breast halves
		Marinade
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Cornstarch
		Sauce
1 tablespoon	15ml	White vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1/2 teaspoon	2.5ml	Granulated sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cornstarch mixed with 1 tablespoon water to form a paste
3		Dried red chilies
2 cups	474ml	Vegetable oil - for frying
1		Green onion - white part only, chopped
1/2 teaspoon	2.5ml	Minced fresh ginger
1		Garlic - minced or pressed
2 teaspoons	10ml	Oriental sesame oil

Recipe Instructions

To prepare chicken: Pound chicken lightly with a mallet to tenderize; cut into 3/4 -by- 3/4 -inch pieces. To prepare marinade: Combine chicken with soy sauce and cornstarch; set aside.

To prepare sauce: Thoroughly combine vinegar, soy sauce, sherry, sugar, salt and cornstarch mixture; set aside. Break apart dried red chilies and separate seeds and pods; set both aside. To fry, place wok over high heat about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and fry 3 or 4 minutes until golden brown. Remove chicken and drain, reserving oil.

Remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chile pods and seeds; stir-fry about 30 seconds until browned. Return chicken to wok and add green onion, ginger and garlic, stir-frying another 30 seconds. Pour in sauce and cook until thickened. Stir in sesame oil just before serving.

Note: Chile pods are browned to produce the aroma, while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

Source:
FOODday Recipe Requests Column

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