General Tso's Chicken
- 3/4 lb Boneless chicken breast
- 2 teaspoons Dark soy sauce
- 2 teaspoons Rice wine or dry sherry
- 1 teaspoons Finely chopped ginger root
- 1 teaspoons Cornstarch
- 1 teaspoons Sesame oil
- 1/3 cup Oil, preferably peanut
- 2 Dried red chiles - cut in half lengthwise
- 1 tablespoons Chopped fresh orange peel OR
- 2 teaspoons - dried citrus peel -(soaked & coarsely chopped)
- 1/2 teaspoons Roasted Sichuan peppercorns * (finely ground), optional
- 2 teaspoons Dark soy sauce
- 1/4 teaspoons Salt
- 1 teaspoons Sugar
- 1/2 teaspoons Sesame oil
Instructions:
Cut Chicken into thin slices 2 inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
Add toasted sesame seeds to make sesame chicken.