This was the most delicious General Tso I have had.it was the perfect blend of flavors. I had read all the reviews before making this and listened to doubling of the sauce and I am so glad I did. Serves 4, along with steamed broccoli and rice. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).Return the chicken to the wok and stir-fry until the pieces are crispy brown.Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated). Fry the chicken in small batches, just long enough to cook the chicken through.First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
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