New York travel guide



New York Travel Guide

General Tso's Chicken


  • 1 Pound chicken thighs, boned and cubed.
  • 3 eggs, beaten.
  • 1/2 cup and 2 tsp cornstarch.
  • 5 dried pepper pods.
  • 1-1/2 tbsp rice vinegar.
  • 2 tablespoons rice wine.
  • 3 tablespoons sugar.
  • 3 tablespoons soy sauce.


  • In a large bowl, thoroughly combine the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
  • If the mixture bonds too well, add a number of vegetable oil to separate the pieces.
  • In a small bowl, prepare the sauce mixture by combining the 2 tablespoons 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 degrees).
  • Fry the chicken in small batches, just long sufficient to cook the chicken through.
  • Remove the chicken to absorbent paper and allow standing.
  • 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 portions 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 along with steamed broccoli and rice.

New York Recipes

 New York City Hot Dogs  New York Style Clam Chowder
 New York Knish  Waldorf Salad
 Eggs Benedict  Steak Diane
 Vichyssoise  Bloody Mary
 Lobster Newberg  General Tso's Chicken
 Reuben Sandwich  New York-style Pizza

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