MODIFIED GENERAL TSO'S CHICKEN

      Title: MODIFIED GENERAL TSO'S CHICKEN
  Categories: Chicken, Chinese, Ethnic, Hot & spicy
       Yield: 4 Servings
  
      10 oz Chicken Legs, deboned, or
            -thighs, deboned, or
            -boneless chicken breasts
       2 c  Soya Oil
       1 ts Sesame oil
            Water chestnut flour(Powder)
            -to coat chicken pieces
 
 MMMMM------------------SEASONINGS (MIX IN BOWL-----------------------
       1 tb Ginger Root, minced
       2    Scallions, chopped
       1 tb Garlic, minced
       2    Thai finger peppers, crushed
            -use more or less to taste
       1 tb Orange or lemon peel, minced
 
 MMMMM---------------------SAUCE (MIX IN BOWL--------------------------
       2 tb Sugar
       2 tb Soy Sauce
   1 1/2 ts Vinegar
       2 tb Cornstarch
     1/4 c  Chicken Stock
 
 MMMMM--------------------------MARINADE-------------------------------
       1 ea Egg White
       1 tb Cornstarch
       1 tb Soy Sauce
  
   This recipe is a combination of the best parts of many other General
   Tso's Chicken recipes I have seen. I use this recipe on a regular
   basis. I have used de-boned chicken thighs with good success. Have
   made it using orange or lemon peel and liked it with either. Have
   used small Vidalia onion in place of scallions also. Be careful when
   using the water chestnut flour, it doesn't brown as much as regular
   flour, so don't overcook. The sauce will make the dish darker. I
   tried using a deep fryer for cooking the chicken without success. The
   chicken kept sticking to the fryer basket. Have found that using a
   wok and cooking about 5 pieces of chicken at a time works better for
   me. Cut the chicken into pieces no larger than 1" square. Prepare
   marinade by combining egg white, cornstarch, and 1 tablespoon soy
   sauce in a large bowl. Add chicken pieces and set aside for two
   hours. In a deep pot, heat the oil until it reaches 350 degrees.
   Dredge marinated chicken pieces in water chestnut powder to coat. In
   a basket, or with a slotted spoon, lower several marinated chicken
   pieces into the fat. Fry about one or two minutes or until the
   chicken becomes crisp; test for doneness before completing the batch.
   Continue until all pieces have been fried. Set oil and cooked chicken
   pieces aside. In a wok, on high heat, reheat two tablespoons of the
   reserved oil. Add prepared ginger, scallions, garlic, chili peppers,
   and orange or lemon peel. Stir to prevent burning. Add the fried
   chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch
   mixed with chicken stock. Remove from the heat and stir sesame oil
   into the sauce. Spoon the mixture on to a hot platter and serve
   immediately with steamed rice. Serves 4.
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