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Ingredientes
- 1 lb Boneless chicken breasts cut, into 1 in pcs
- 3 Tbsp. Soy suace
- 3 Tbsp. Cornstarch
- 1 x Egg white beaten till, frothy
- 1 c. Veg. oil
- 3 x Warm dry chili peppers, broken in half
- 2 x Cloves garlic finely minced
- 1 piece ginger root (1 in), peeled and finely ch
- 1 Tbsp. White wine vinegar
- 1 Tbsp. White wine
- 1 tsp Cornstarch
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1 tsp Brown sugar
Direcciones
- Wow, with over a dozen Chinese or possibly Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes.
- General Tsao was a real person, general and poet who lived in China 155-220 AD.
- rn e in the frig for 1 hour.
- Heat the oil in a wok. Deep fry the chicken, a few pcs at a time, about 1 minute or possibly till golden. Remove and drain on paper towels.
- Pour all but 2 TB of the oil out of the wok.
- To the oil in the wok, add in the chili peppers, garlic and ginger, stir-fry
- 2 min.
- In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix till smooth. Stir in sugar, sesame oil and salt.
- Pour into wok, cook, stirring for 2 min till thickened.
- Return chicken pcs to wok, mix well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 461 | |
| Calories from Fat 379 | 82% |
| Total Fat 42.76g | 53% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 1.01g | |
| Cholesterol 39mg | 13% |
| Sodium 234mg | 10% |
| Potassium 195mg | 6% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.42g | 1% |
| Protein 12.99g | 21% |
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