General Tso's Chicken #4chicken, chinese 2 whole chicken breasts 2 hot peppers (or more) crushed 1/2 cup cornstarch 1 orange rind, minced 1 tablespoon ginger, minced 1/3 cup fried peanuts, chopped ----BATTER---- 1 egg 1/4 cup beer 2 tablespoon soy sauce 1/2 teaspoon salt 1/4 cup flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1 dash pepper ----SEASONING SAUCE---- 6 tablespoon sugar 3 tablespoon cider vinegar 5 tablespoon soy sauce 1 teaspoon cornstarch 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. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. 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. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. 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. |
