Chinese Imperial Palace General Tso's Chicken

[Sinclairwife]

Chinese Imperial Palace General Tso's Chicken

Makes8 servings

---------------------------SAUCE---------------------------
1/2 c Cornstarch
1/4 c Water
1 1/2 ts Garlic; minced
1 1/2 ts Ginger; minced
3/4 c Sugar
1/2 c Soy Sauce
1/4 c White Vinegar
1/4 c Sherry; (I have used a white wine before as well)
1 can Chicken Broth

---------------------------MEAT-------------------------

3 lb Boneless; skinless chicken breasts; cut into chunks - I USED 2
1/4 c Soy Sauce
1 Egg; beaten
1 c Cornstarch
2 c Green Onions; sliced
8 sm Hot Peppers; seeds removed

Make sauce and refrigerate until needed.
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.

Mix chicken, soy sauce, and hot peppers. Stir in egg.
Add cornstarch, and mix until chicken pieces are
coated. (It will look awful at this point.) IT LOOKS TERRIBLE!!

Deep fry 7 or 8 chicken pieces at a time in oil heated to 350 degrees 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 (reusing them at this point), and stir-fry about 30 seconds.
Stir sauce mixture, and then add to wok. Cook until thick.
If it gets too thick, add water till you get the right consistency.
Add chicken to sauce in wok, (see note at the bottom) and cook until all is hot and bubbly. Serve with fried or steamed rice.

[Guest1]

Brenda - My son is sending a ton-o-love to you my friend.....this is his favorite & I muck it up every single time.....!

Thanks for your incredible contributions! You're a doll!

[Sinclairwife]

Originally posted by BushBrigade
Brenda - My son is sending a ton-o-love to you my friend.....this is his favorite & I muck it up every single time.....!

Thanks for your incredible contributions! You're a doll!

You're welcome, I love this too. Actually I'm addicted to Chinese food and it's much more economical when I can do it at home.

I hope your son likes it.

[guest2]

Sounds absolutely delicious. This is a family favortie with us also.

[captclearance]

Yummy ! I love it too !
Thanks Brenda !

[AmyMCGS]

General Tso Chicken is my favorite~ and this is the first recipe for it that I've read that didn't call for some odd specialty ingredients. I may have to try this- thanks for sharing!

[Darlene]

Oh boy does that sound good! Thanks.

[SusieJD]

Thanks Brenda! Sounds great!

Susie in MN

[Sinclairwife]

Dh likes this better than the Chinese places we frequent. I just wish I could get a good recipe for Orange Chicken.

[milach]

Originally posted by Sinclairwife
Dh likes this better than the Chinese places we frequent. I just wish I could get a good recipe for Orange Chicken.

I have to try this! DH loves it at the restaurant. If you find a good recipe for orange chicken or beef, could you let me know? I tried a recipe for orange beef I found on food TV's website and it tasted OK, but the beef came out way too tough.

[Katybird]

Thanks for the great recipe Brenda.

[missprimm]

Wow! great recipe, I am addicted to chinese food too. Please post some more of your chinese recipes. I just LOVED the part in the recipe when you said it looks terrible! that is so good to know, otherwise I would think that I had done something wrong!

[Sinclairwife]

Thanks MissPrimm, I like to post my recipes and while the majority of this board likes them, there was one who PM'd me to say she wanted me to cut down on posting recipes.

So I have slowed down the posting because of it.
I'll try to post more Chinese recipes just because you want me to.

[Sinclairwife]

Orange Beef
Made with dried orange peel, this dish is from the Hunan region

Serves 4

1/2 pound thick flank steak, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1/2 teaspoon baking soda
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing rice wine or dry sherry
Pinch freshly ground pepper
1 tablespoon peanut oil
2 tablespoon cornstarch

For the Sauce
2 teaspoons dark soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar or distilled vinegar
2 tablespoons Chicken stock
Pinch freshly ground white pepper

5 dried small chilies
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh Thai chili, minced
1 1/2 tablespoons 1/2 by 1/8 inch pieces fresh orange peel, most of pith removed
2 scallions, trimmed and cut into 2-inch sections
6 slices fresh orange

3 1/2 cups peanut oil to deep-fry the beef, 1 tablespoon will also be used for stir-frying

Marinate the beef with baking soda in the refrigerator for 8 hours, or, preferably, overnight.

After marinating, wash thoroughly, twice, with cold water. Drain and dry with paper towels. Place the beef in a bowl, add the egg white, and mix well until the beef is coated. Add the wine, white pepper, 1 tablespoon peanut oil, and cornstarch, mixing with your hand each time an ingredient is added. Allow to rest for 1 hour, refrigerated. There should be no residue.

In a bowl, combine the sauce ingredients and set aside.
Heat a wok over high heat for 1 minute. Add the 3 1/2 cups peanut oil and heat to 400 degrees Farhenheit. Place the beef strips, one at a time, in the oil and cook for 1 1/2 minutes, loosening the beef with a spatula. Remove with a strainer and drain. Heat the oil again to 425 degrees Fahrenheit. Place the beef strips again in the oil and cook for 2 minutes, until the beef becomes crisp.

Remove and allow to drain.
Drain off all but 1 tablespoon oil from the wok and heat over high heat for 20 seconds. Add the dried chilies, stir, and cook until darkened. Add the ginger and garlic and stir briefly. Add the fresh chili and orange peel and stir briefly. Add the scallions, and mix well. Add the beef and cook, stirring, for 45 seconds.

Make a well in the center of the mixture, stir the sauce mixture, and pour in. Mix well until the sauce is absorbed and the beef acquires a shiny coating.

Remove to a serving dish and serve, garnished with the orange slices.

[milach]

Thanks Brenda! I'm gonna try the orange beef out too!