General Tso's Chicken - 18

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken 3/4" cubes
1		Egg
1 cup	62g / 2.2oz	Flour
5		Bok choy slice across grain
1		Green pepper seeded - in strips
1		Red pepper seeded - in strips
3/4 cup	177ml	Water
3 tablespoons	45ml	Dark soy sauce
3 tablespoons	45ml	Cornstarch
		Oil for deep frying
1 tablespoon	15ml	Oil for veggie stir fry
2		Garlic minced
1 teaspoon	5ml	Fresh ginger root shredded
10		Black peppercorns
3 tablespoons	45ml	White vinegar
3 tablespoons	45ml	Chinese cooking wine
2 tablespoons	30ml	Chinese chili paste with garlic
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Hoisin sauce

Recipe Instructions

Beat egg, dip chicken and coat with flour. Deep fry until light brown; Set aside.

In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half). Heat the 1 T. of oil in wok and add garlic and ginger.

Stir fry for a few seconds, and then add peppers and bok choy. Stir fry for about 1 min., being sure to undercook.

Add sauce and meat; stir until sauce thickens and coats. Remove from heat and serve on rice.

Source:
Lauren Roberts

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