RCI-MT.004.0411.001

General Tsao's Chicken

Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]

nut-free
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Cut boneless chicken breast into bite-sized cubes (approximately ¾-inch pieces).
2
Combine chicken with 2 teaspoons dark soy sauce, 2 teaspoons rice wine, 1 teaspoon ginger root, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl. Toss until chicken is evenly coated and let marinate for 10 minutes.
10 minutes
3
Mix together the sauce ingredients: 2 teaspoons dark soy sauce, ¼ teaspoon salt, 1 teaspoon sugar, and ½ teaspoon sesame oil in a small bowl. Set aside.
4
Heat ⅓ cup peanut oil in a large wok or skillet over high heat until the oil shimmers and reaches 350°F.
2 minutes
5
Working in batches to avoid overcrowding, add marinated chicken pieces to the hot oil and fry for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
5 minutes
6
Pour off all but about 2 tablespoons of oil from the wok, retaining any browned bits on the bottom.
7
Add 2 dried red chilies (cut lengthwise) to the remaining oil and heat for 30 seconds until fragrant, being careful not to burn them.
1 minutes
8
Stir in 1 tablespoon fresh orange peel (or rehydrated dried citrus peel) and ½ teaspoon finely ground roasted Sichuan peppercorns, cooking for 15 seconds.
9
Return cooked chicken to the wok and pour in the prepared sauce, tossing quickly to coat all pieces evenly.
1 minutes
10
Cook, stirring constantly, for 1–2 minutes until the sauce thickens slightly and coats the chicken.
11
Transfer to a serving plate immediately and serve hot with steamed rice or over fried noodles.

What Makes This Variant Distinct

  • Original variant

Cuisines