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Name: Chin Yens General Tsos Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Grated fresh ginger; 1 tb Dark soy sauce; 1 Clove garlic; chopped; Vegetable oil for; 1/4 c Soy sauce; 1 tb Rice vinegar; 1 tb Rice vinegar; 2 ts Sugar; 1 ds White pepper; 1 Egg; 1 ts Cornstarch dissolved in; 1/4 c Water; 1/4 ts Ground ginger (replaces; 1 Whole chicken (2 1/2 - 3; 1 ts Sesame oil; 4 ts Granulated sugar; 1 tb Soy sauce; 1 ts Salt; 1 ds Crushed red pepper (replaces; 1/4 c Soy sauce; 1 tb Regular soy sauce; 2 tb Chicken broth; 2 tb Peanut oil; Zest from rind of 1 orange; 3/4 c Cornstarch; (3/4 to 1); 2 ts Granulated sugar; divided; 2 Scallions; chopped (replaces; 1/4 c Water (replaces cornstarch; 1 1/2 lb Boneless chicken; cubed in; 1 Garlic minced

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INGREDIENTS

1 ts Grated fresh ginger
1 tb Dark soy sauce
1 Clove garlic; chopped
Vegetable oil for
1/4 c Soy sauce
SPECIAL SAUCE 1
1 tb Rice vinegar
1 tb Rice vinegar
2 ts Sugar
1 ds White pepper
1 Egg
1 ts Cornstarch dissolved in
1/4 c Water
SPECIAL SAUCE 2
1/4 ts Ground ginger (replaces
1 Whole chicken (2 1/2 - 3
VARIATION
1 ts Sesame oil
4 ts Granulated sugar
1 tb Soy sauce
1 ts Salt
1 ds Crushed red pepper (replaces
1/4 c Soy sauce
1 tb Regular soy sauce
2 tb Chicken broth
2 tb Peanut oil
Zest from rind of 1 orange
3/4 c Cornstarch; (3/4 to 1)
2 ts Granulated sugar; divided
2 Scallions; chopped (replaces
1/4 c Water (replaces cornstarch
1 1/2 lb Boneless chicken; cubed in
1 Garlic ; minced
1 ts Cornstarch dissolved in
1 tb Vegetable oil; for
6 sm Dried red peppers
1 tb Chopped green onion

Servings

INSTRUCTIONS

Bone chicken if needed and cut into 1\2-inch cubes. In bowl, add chicken, salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add 1/2 c. cornstarch and mix well with your hand. Continue to add cornstarch in small amounts at a time to coat each piece. Coat until pieces no longer stick together. Then deep-fry in hot oil until golden. Remove from oil, cool, and deep-fry a second time. Once the chicken is deep-fried for the second time, have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1 tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil, dried red peppers, green onions. Stir-fry together briefly then add cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and stir-fry until hot through. Serve on lettuce with rice. For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar, ginger, garlic and soy sauce. If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok..stir fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all other ingredients except cornstarch solution..stir fry for 1 minute. Add cornstarch solution and cook until thickened. Add chicken, lower heat, stir to coat chicken, leave over low heat a minute or two so that chicken takes in flavor of sauce. Makes 4 to 6 servings. Recipe by: Chin Yen Posted to MC-Recipe Digest V1 #775 by Holly Butman on Sep 08, 1997

NOTES

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Chin Yens General Tsos Chicken

1 ts Grated fresh ginger
1 tb Dark soy sauce
1 Clove garlic; chopped
 Vegetable oil for
1/4 c Soy sauce
 SPECIAL SAUCE 1
1 tb Rice vinegar
1 tb Rice vinegar
2 ts Sugar
1 ds White pepper
1 Egg
1 ts Cornstarch dissolved in
1/4 c Water
 SPECIAL SAUCE 2
1/4 ts Ground ginger (replaces
1 Whole chicken (2 1/2 - 3
 VARIATION
1 ts Sesame oil
4 ts Granulated sugar
1 tb Soy sauce
1 ts Salt
1 ds Crushed red pepper (replaces
1/4 c Soy sauce
1 tb Regular soy sauce
2 tb Chicken broth
2 tb Peanut oil
 Zest from rind of 1 orange
3/4 c Cornstarch; (3/4 to 1)
2 ts Granulated sugar; divided
2 Scallions; chopped (replaces
1/4 c Water (replaces cornstarch
1 1/2 lb Boneless chicken; cubed in
1 Garlic minced
1 ts Cornstarch dissolved in
1 tb Vegetable oil; for
6 sm Dried red peppers
1 tb Chopped green onion

Bone chicken if needed and cut into 1\2-inch cubes. In bowl, add chicken,  salt, 1 tsp sugar, white pepper and egg. Mix well together. Then add 1/2 c.  cornstarch and mix well with your hand. Continue to add cornstarch in small  amounts at a time to coat each piece. Coat until pieces no longer stick  together. Then deep-fry in hot oil until golden. Remove from oil, cool, and  deep-fry a second time. Once the chicken is deep-fried for the second time,  have vegetable oil, dried red peppers, green onions, cornstarch mixture, 1  tsp sugar and Special Sauce 1 ready. In a wok place the 1 TB vegetable oil,  dried red peppers, green onions. Stir-fry together briefly then add  cornstarch mixture, sugar and Special Sauce 1. Add chicken cubes and  stir-fry until hot through. Serve on lettuce with rice.    For SPECIAL SAUCE 1: Mix together soy sauce, water, rice vinegar, sugar,  ginger, garlic and soy sauce.    If using Special Sauce 2: Deep-fry chicken as above. Heat oil in wok..stir  fry onions, garlic, red pepper, orange zest for about 2 minutes. Add all  other ingredients except cornstarch solution..stir fry for 1 minute. Add  cornstarch solution and cook until thickened. Add chicken, lower heat, stir  to coat chicken, leave over low heat a minute or two so that chicken takes  in flavor of sauce.    Makes 4 to 6 servings.    Recipe by: Chin Yen    Posted to MC-Recipe Digest V1 #775 by Holly Butman  <butma001@acpub.duke.edu> on Sep 08, 1997

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 4 Servings

Calories: 141
Calories from Fat: 83 (59%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.8g
Cholesterol 52.9mg		16 %
Sodium 934.6mg		32 %
Potassium 80.8mg		2 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11.2g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 141

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