For Anne Grzybek, Richland. From Donna Gelsdorf, Derry, Westmoreland County, who writes, “This is from The Trib.” It was contributed by Karen Tzou of the Szechuan Wok Restaurant, New Stanton, Westmoreland County. Serve this with a side of hot cooked rice and fresh steamed vegetables. Tzou suggests broccoli, carrots, whole mushrooms and snow peas.
General Tso’s Chicken
For the sauce:
To make the sauce : Mix together the sauce ingredients in a small bowl. Set aside.
To prepare the chicken : Heat vegetable oil in a deep fryer, skillet or wok to 350 degrees.
In a large bowl, mix the wine, 1 teaspoon soy sauce and 1 teaspoon sugar, and generously season with salt and pepper. Add the chicken and toss to coat completely. Add the eggs and mix well.
Add the cornstarch; turn and mix well to coat and lock in moisture and flavor. Place the chicken in the hot oil and fry until it is crispy, for 3-5 minutes. (The outside will be hot.) For extra-crispy chicken, fry for a few minutes longer.
Remove all of the vegetable oil from the wok or skillet, except for 1 tablespoon (or transfer 1 tablespoon to a clean wok or skillet). Heat the oil to stir-fry. Add the chopped onion and whole garlic cloves. Stir-fry until the onion is tender.
Add the chicken mixture and the sauce, and stir-fry until just combined and warm, to prevent the soy sauce from burning.
Does anyone have this recipe?
— Marjorie J. Kohlmyer, Freeport, Westmoreland County