Asian: General Tsos 04 by Recipe Cottage

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	General Tsos 04

		General Tso's Chicken 1 lb boneless chicken, cubed 1 large egg, beaten 1 tbsp and 2 tsp cornstarch 5 dried pepper pods 1-1/2 tbsp rice vinegar 2 tbsp rice wine 3 tbsp sugar 3 tbsp soy sauce In a large bowl, thoroughly blend the tablespoon of cornstarch and the egg; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just long enough to cook the chicken through. 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). Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown. Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice. Sherry substitutes well for the rice wine. Sugar in the sauce ranges from as little as a few teaspoons to a full half-cup in some recipes. Soy sauce, too, varies dramatically, rising as high as double that listed above. Nearly any sort of vinegar can be used. In some recipes, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of MSG, a clove or two of garlic, a couple of fresh chopped scallions or green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a teaspoon of hoisin sauce, the minced rind of an orange, and many other items may be added to the sauce. Any vegetal additions should be added to the oil along with the pepper-pods. Option - Light Tso Sauce: The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice (both orange and pineapple have been used). Cook the sauce only 'until it thickens, instead of waiting for a glaze. General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of China, responsible for suppressing Muslim uprisings; his name was used to frighten Muslim children for centuries after his death. It is questionable whether or not the General (or his quartermaster) actually invented General Tso's Chicken . . . it may have been the invention of Taiwanese immigrants to the United States and Europe. This recipe was compiled from over forty different recipes for the dish, combining the best aspects of each, averaging sauce ratios, and simplifying the basic recipe to it's core ingredients. It is "Perfectly Average Tso."