General Tsao's Chicken

Description

Contributed by World Recipes Y-Group

Ingredients

• ¾ pound boneless chicken breast
• 2 teaspoons dark soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon finely chopped ginger root
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• ⅓ cup peanut oil
• 2 units dried red chilies, cut in lengthwise
• 1 tablespoon coarsely chopped fresh orange peel or 2 teaspoons soaked and coarsely chopped dried citrus peel
• ½ teaspoon finely ground roasted Sichuan peppercorns
• 2 teaspoons dark soy sauce
• ¼ teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon sesame oil

Directions

1. Cut chicken into thin slices, 2 inches long, cutting against the grain.
2. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 tsp sesame oil.
3. Mix well, let mixture marinate for about 20 minutes.
4. Heat the oil in a wok or large skillet until it is very hot.
5. Remove the chicken from the marinade with a slotted spoon.
6. Add it to the pan and stir-fry it for 2 minutes until it browns.
7. Remove it and leave to drain in a colander or sieve.
8. Pour off most of the oil, leaving about 2 tsp.
9. Reheat the pan over a high heat and add the dried chilies.
10. Stir-fry them for 10 seconds, then return the chicken to the pan.
11. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
12. Serve immediately over white rice.
13. Enjoy!