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General Tso's Chicken



  • 3/4 lb. Boneless chicken breast
  • 2 tsp. Dark soy sauce
  • 2 tsp. Rice wine or dry sherry
  • 1 tsp. Finely chopped ginger root
  • 1 tsp. Cornstarch
  • 1 tsp. Sesame oil
  • 1/3 c Oil, preferably peanut
  • 2 Dried red chiles, cut in half lengthwise
  • 1 tb Chopped fresh orange peel OR
  • 2 tsp. - dried citrus peel (soaked & coarsely chopped)
  • 1/2 tsp. Roasted Sichuan peppercorns finely ground, optional
  • 2 tsp. Dark soy sauce
  • 1/4 tsp. Salt
  • 1 tsp. Sugar
  • 1/2 tsp. Sesame oil


  1. Cut chicken into thin slices, 2 inches long, cutting against the grain.
  2. Put chicken into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
  3. Mix well, and then let the mixture marinate for about 20 minutes.
  4. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
  5. Add chicken to the pan and stir-fry it for 2 minutes until it browns.
  6. Remove chicken and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
  7. 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.
  8. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

This recipe is courtesy of Helen, and is a close clone recipe.

Close Clone Recipes


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