General Tso's Chicken Peng Teng

1. 1

   Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone.

2. 2

   Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone.

3. 3

   Discard the skin and cut the meat from each leg into 6 pieces.

4. 4

   In a bowl combine the soy sauce, vinegar, 1/2 cup water, the garlic and ginger root.

5. 5

   In another bowl, combine the egg and cornstarch and dip the chicken pieces.

6. 6

   Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp.

7. 7

   Transfer the chicken with tongs to paper towels to drain and pour off all but 1 tablespoon of the oil from the wok.

8. 8

   Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through.

9. 9

   Transfer it to a heated serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.