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Imperial Palace General Tso's Chicken
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Recipe Information

  • Sauce (Make and refrigerate until needed):
  • 1/2 cup (125 ml) cornstarch
  • 1/4 cup (60 ml) water
  • 1-1/2 tsp (7 ml). minced fresh garlic
  • 1-1/2 tsp (7 ml). minced fresh ginger
  • 3/4 cup (175 ml) sugar
  • 1/4 cup (60 ml) white vinegar
  • 1/4 cup (60 ml) sherry
  • 1 can condensed chicken broth
  • (Put everything in a quart jar with lid and shake it up, then put it in the refrigerator. Shake it up when ready to use again.)
  • Meat:
  • 3 lbs (1.4 kg). boneless, skinless chicken breasts, cut into chunks
  • 1/4 up soy suace
  • 1 egg, beaten
  • 1 cup (225 ml) cornstarch
  • 2 cups (475 ml) sliced green onions
  • 8 small dried hot peppers, seeds removed
  • Side:
  • fried or steamed rice
  • Mix chicken, soy sauce, and pepper.
  • Stir in egg.
  • Add cornstarch, and mix until chicken pieces are coated.
  • Deep fry 7 or 8 chicken pieces at a time in 350 degree (175 C.) oil until chicken pieces are crispy.
  • Drain on paper towels.
  • Repeat until all chicken pieces are fried.
  • Place small amount of oil (1 tsp (5 ml).) in wok and heat to 400 degrees (200 C.).
  • Add onions and peppers, and stirfry about 30 seconds.
  • Stir sauce mixture and add to wok.
  • Cook until thick.
  • If it gets too thick, add water to right consistency.
  • Add chicken to wok and cook until all is hot and bubbly.
  • Serve with fried or steamed rice.

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