From: davids@hpsdde.sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE FOR GENERAL TSO'S CHICKEN?
Date: 19 Nov 1992 13:12:17 -0800
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <19NOV92.03312333@vax.clarku.edu> pcotton@vax.clarku.edu writes:
>I would also be interested in a good recipe for General Tso's chicken.

A collection of recipes, from past postings, follows. Take your pick.

-----------------------------------------------------------
Karin Brennan <kb4c+@andrew.cmu.edu>
General Tso's chicken.
 
Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau.
 Serves 4 
Ingredients : 
4 large chicken legs                             Vegetable oil
1 egg                                     1/2 tbsp cornstarch
1/2 tbsp vegetable oil
 
Sauce 1 :
2 green onions                     1.5 tbsps light soy sauce
1.5 tbsps mushroom soy sauce              1.5 tbsps rice wine or dry sherry
2 .5 inch piece frsh ginger                      grinding of fresh pepper
3 tbsps chicken bouillon                  1 tsp brown sugar
1 tbsp cornstarch
 
Sauce 2 :
1 tsp rice or cider vinegar        1 tsp sesame oil (optional)
.5 tbsp chilli paste (more if you like hot food)
 
Method :
       Bone and cut the chicken into .5 inch pieces, combine it
with the egg, oil and cornstarch. Combine the ingredients for
Sauce 1.  Warm 2 serving dishes, one lined with paper towel, in a
250 degree oven. Fill a wok to a depth of 1.5-2 inches with oil,
heat to high (400deg), or a day-old cube of bread browns in just
under a minute.  Heat for another 4 mins.  Put the chicken pieces
in the oil, then stir fry for 3 mins. Remove the chicken, and
keep warm in the paper-lined dish in the oven. Empty the oil from
the wok, reduce the heat to medium (350deg) and stir in Sauce 1.
As soon as it bubbles, stir in the chicken. Sprinkle sauce 2 over
the chicken, stir fry for another minute, then turn into the warm
serving dish. Scrape the sauce over the chicken, and serve at
once. 
 
----------------------------------------------
 
General Tso's Chicken
 
Siam Oriental Restaraunt, as prepared by Paul Kaewprasart
 
1/2 cup cornstarch                        3 pounds dark deboned chicken meat
1/4 cup water                             cut into large chunks
1 1/2 tsp minced garlic            1/4 cup soy sauce
1 1/2 tsp minced ginger            1 tsp white pepper
3/4 cup sugar                      1 egg
1/2 cup soy sauce                  1 cup cornstarch
1/4 cup white vinegar              1 cup salad oil
1 1/2 cups hot chick broth                2 cups scallions, diced
1 tsp M.S.G. (optional)            16 small dried hot peppers
 
       To make sauce, mix cornstarch and water together.  Add
garlic, ginger, sugar, soy sauce, vinegar and wine.  Then add
chicken broth and M.S.G. and stir until sugar disolves. 
Refrigerate until needed. 
       In separate bowl, mix chicken, soy sauce and pepper.  Stir
in egg.  Add cornstarch until chicken is coated evenly.  Add oil
to help separate chicken pieces.  Divide chicken into small
quantities and deep-fry at 350 degrees until crispy.  Drain on a
paper towel.  Place a small amount of oil in wok and heat until
wok is hot.  Add scallions and peppers and stir-fry briefly. 
Stir sauce; add to wok.  Place chicken in sauce and cook until
sauce thickens.  Add either cornstarch or water as needed.
Serve with rice.  Serves 6 - 8.
 
-------------------------------------------------------
General Tso's Chicken
 
       Quoting from the article the recipe was contained in, "The
dish is not difficult to make and can be prepared partially in
advance.  The crunch texture of the chicken pieces is achieved by
coating them with egg and cornstarch, then deep-frying them twice
- once to cook them through and once at a higher temperature to
make them brown and crisp. The velvety sweet-sour sauce, which is
combined with the chicken at the last minute, provides a
wonderful counterpoint.  The amount of heat is your option. 
Sixteen small dried red peppers provide a moderate amount of
heat.  Add more or less to taste, but be careful not to bite into
one.  They are dynamite!" 
1 lb boned, skinned chicken (thigh or breast) into 2 inch chunks
4 to 5 green onions, cut diagonally into 1" pieces
1egg                        1 tbsp cornstarch
Vegetable oil                      About 16 small dried chilis
1 Clove garlic, minced             1/4 tsp grated fresh ginger
Sauce
4 tsp cornstarch                          4 tsp sugar
4 tsp rice vinegar                        6 TBSP soy sauce
1/4 C chicken broth                       1/4 C water
1/4 C dry sherry wine
 
       Whisk together thoroughly the egg and cornstarch. Add pieces
of chicken, turning to coat evenly.  In wok or deep-fat fryer,
heat 2 inches of oil to 350 F.  Fry chicken, a few pieces at a
time until lightly browned and just cooked through.  Drain on
paper towels.  Combine sauce ingredients, mixing well.  Set
aside. (The chicken may be fried the first time up to one hour in
advance; the sauce can be combined several days in advance and
kept covered in the refrigerator.) 
       In frying pan, heat 1 TBSP of oil until hot.  Add chili
peppers and cook until blackened.  Add onions and stir-fry about
one minute.  Add garlic and ginger, cooking briefly, but do not
brown.  Remove from heat.
       Reheat deep oil to 400 F.  Return chicken to fat, in
batches, and cook until crisp and golden brown. Drain on paper
towels.
       Re-stir sauce and add to frying pan with onions and peppers. 
Cook, stirring until thickened and bubbly.  Add chicken and cook,
stirring, until well coated and heated through.  Serve over rice. 
Makes 3 to 4 servings.
 
------------------------------------------------------
General Tso's Chicken
 
       Following is yet another recipe for General Tso's chicken. 
The seasoning sauce is the tricky part of the dish.  Instead of
thickening with corn starch as in most Chinese dishes, it is
necessary to caramelize the mixture, as in making candy.  I
suspect some restaurants use honey as the sweetener in the sauce
instead of sugar.   
 
Ingredients:
2 whole chicken breasts            1 orange rind, minced
2+ hot peppers, crushed            1 tbsp ginger, minced
1/2  cup cornstarch                1/3  cup fried peanuts, chopped
Batter:                     Seasoning sauce:
1 egg                              6 tablespoons sugar
1/4 cup beer                       3 tablespoons cider vinegar
2 tablespoons soy sauce            5 tablespoons soy sauce
1/2  teaspoon salt                 1 teaspoon cornstarch
1/4  cup flour
1/4  cup cornstarch
1/2  teaspoon baking powder
 dash of pepper
Directions:
1.-4. Skin and bone the chicken.  Cut into 1-1/2" x 2" strips. 
Mix batter.  Add chicken, tossing lightly to coat.  Cover and
chill for 1/2 hour.  Mix seasoning sauce. 
4. Coat each piece of chicken well with cornstarch.  Arrange
chicken on well-floured wax paper. 
5. Heat 2-3" of oil in a pan until very hot.  Fry chicken for 30
seconds.  Drain well on a cookie sheet covered with paper towels.
6. Reheat oil over high heat until very hot.  Refry chicken until
crispy and golden brown.  Drain again and keep hot in oven. 
7. Heat 2 tablespoons oil in wok over medium heat.  Fry orange
rind until golden brown.  Add chili and ginger, stir-frying 20
seconds.  Mix in seasoning sauce and heat to boil, stirring
constantly until foam subsides and the sauce thickens slightly
and turns to glaze (about 2 minutes or more).  Add fried chicken,
tossing to coat well.  Sprinkle chopped peanuts on top. 
 
Newsgroups: rec.food.cooking