General Tsao’s Chicken
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l½ tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Instructions:
Sauce:
¼ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
½ teaspoon crushed dried red chilies
1½ teaspoons cornstarch, dissolved in water
¼ cup peanuts, coarsely chopped
Instructions:
3 tablespoons Chinese rice wine or dry sherry
l½ tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Instructions:
- Combine marinade ingredients in a non-metallic bowl or ziplock bag. Submerge washed chicken in marinade covering all portions.
- Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
¼ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
½ teaspoon crushed dried red chilies
1½ teaspoons cornstarch, dissolved in water
¼ cup peanuts, coarsely chopped
Instructions:
- Mix sauce ingredients well in a small bowl.
- Place a wok over high heat and add oil, swirling to coat sides.
- Stir-fry the chilies for 30 seconds.
- Add chicken and cook two minutes.
- Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
- Pour in sauce and stir fry for one minute.