EMPRESS CHICKEN
Empress Chicken is the same as General Tso's Chicken except it
uses white chicken meat...the General's Chicken is supposed to
use dark chicken meat.
3 lb. chicken breasts, cubed
1/4 C. dark soy sauce
1 large egg, beaten
1/2 C. cornstarch
2 C. green onion, minced
8 small hot peppers, de-seeded
Sauce
1 1/2 C. chicken stock
3/4 C. sugar
1/2 C. cornstarch
1/2 C. soy sauce
1/4 C. white vinegar
1/4 C. sake
1 1/2 tsp. garlic cloves, minced
1 1/2 tsp. ginger, fresh, chopped
Prepare sauce first. Combine everything in quart jar and shake
vigorously. Store in fridge. When ready to use, shake again.
Mix chicken and soy sauce. Stir in egg. Add cornstarch, and mix
chicken until coated. Deep fry in hot oil until golden brown. Drain
on paper towel.
Place a small amount of oil in wok and heat to very hot. Add
onions and peppers and stir fry for 30 seconds. Stir in sauce
mixture (remember to shake first). Cook until thick. If it gets too
thick, add some water until desired consistency. Add chicken and
cook until hot and bubbly.
B-man
