Tuesday, September 28, 2010
Recipe of the Week: General's Chicken
*We found this recipe on the internet about 7 years ago. We absolutely love it and have not really made any changes to it. We don’t make it very much because we have to debone our chicken to get the breast meat, and it is a treat. We eat it with brown rice and stir fry.
Makes about 4-6 servings
2-2.5lbs chicken breast
Salt and pepper to taste
4 tsp. cornstarch
1/4 tsp. baking soda
2 tsp. olive oil
Vegetable oil (for frying)
8 dry chili peppers
4 cloves chopped garlic
1 tsp. chopped ginger
2 chopped green onions
1 oz. soy sauce
3 oz. sugar
3 oz. vinegar
1 tsp. cooking wine
Slice chicken into 2 oz. pieces and season with salt and pepper.
Mix egg, cornstarch, baking soda and olive oil. Coat chicken well. Fry in vegetable oil until golden brown.
Add 1-tsp. olive oil and dry chili peppers to a hot wok. Stir-fry until peppers turn dark brown. Add garlic, ginger and green onion.
Add soy sauce, sugar, vinegar and cooking wine. Thicken sauce with 1-tsp. cornstarch mixed with water. Stir-fry until sauce thickens.
Add in chicken and coat in sauce.
***A note: When making the sauce, when you add the chili peppers and so forth you may want to make sure you have a vent above your oven or a few windows open with air circulating. The first few times we made this recipe, we coughed quite a bit and our eyes watered from the smell.
Additionally, we don’t always use the cooking wine and we don’t use dry chili peppers. We just get some hot peppers and cut them up.