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General Zuo’s Chicken


General Zuo’s Chicken
6 chicken thighs, each cut in two-inch pieces
1 egg white
3 Tablespoons cornstarch
2 Tablespoons flour
½ teaspoon salt
1 cup peanut of vegetable oil
2 scallions, minced coarsely
3 cloves garlic, peeled and slivered
1 Tablespoon fresh ginger, slivered
5 red hot peppers, seeded and slivered
2 Tablespoons granulated sugar
2 Tablespoons each thin and dark soy sauces
2 Tablespoons fermented rice wine
1 Tablespoon sesame oil
1 Tablespoon white vinegar
2 Tablespoons cornstarch
3 Tablespoons chicken broth

1. Mix thighs with egg white, cornstarch, flour, and salt, and set aside for fifteen minutes.
2. Heat a wok or deep fry pan, and lift the chicken out of the batter and deep fry it for two minutes per side. Then drain and set aside on paper towels for two minutes before putting them in a pre-heated serving bowl. Discard but one to two tablespoons of the oil or set the rest aside for another purpose,
3. Reheat the tablespoons of oil in a wok or pan and stir-fry the scallions, garlic, ginger, and hot peppers for one minute, then add the sugar, soy sauces, rice wine, sesame oil, and the vinegar, and finally the cornstarch and broth mixture and stir into the scallion mixture and stir until thickened, then pour this over the chicken pieces and serve.

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