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Ingredientes
- 1/2 c. cornstarch
- 1/4 c. water
- 1 x +1/2 tsp chopped garlic
- 1 x +1/2 tsp chopped ginger root
- 3/4 c. sugar
- 1/2 c. soy sauce
- 1/4 c. white vinegar
- 1/4 c. cooking wine
- 1 x +1/2 c. warm chicken broth
- 1 tsp monosodium glutamate (optional)
- 3 lb deboned dark chicken meat, cut into large chunks
- 1/4 c. soy sauce
- 1 tsp white pepper
- 1 x egg
- 1 c. cornstarch Vegetable oil for deep-frying
- 2 c. sliced green onions
- 16 sm dry warm peppers
Direcciones
- Mix 1/2 c. cornstarch with water. Add in garlic, ginger, sugar, 1/2 c. soy sauce, vinegar, wine, chicken broth and MSG (if you like). Stir till sugar dissolves. Chill till needed.
- In separate bowl, mix chicken, 1/4 c. soy sauce and white pepper.
- Stir in egg. Add in 1 c. cornstarch and mix till chicken pcs are coated proportionately. Add in c. of vegetable oil to help separate chicken pcs.
- Divide chicken into small quantities and deep-fry at 350 degrees till crispy. Drain on paper towels.
- Place a small amount of oil in wok and heat till wok is warm. Add in onions and peppers and stir-fry briefly. Stir sauce and add in to wok.
- Place chicken in sauce and cook till sauce thickens.
- General Tsao's Chicken 6
