Batter-Fry over Rice
4 tablespoons distilled white vinegar
4 tablespoons sugar
1 tablespoon catsup
2 tablespoons soy sauce
half Cup Chicken Broth
1 tablespoon cornstarch mixed with 3 tablespoons water
1. Combine all the ingredients except the
cornstarch mixture in a small saucepan. Place the saucepan over medium heat and
bring to a boil. Turn down the heat to low.
2. Stir the cornstarch mixture and slowly pour it into the simmering liquid
while stirring constantly for about 2 minutes, or until the sauce thickens and
becomes clear. Serve as a dip for fried foods.
General Tso's Chicken
Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp minced garlic 1+1/2 tsp minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 1 tsp monosodium glutamate (optional) Meat: 3 lbs deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep-frying 2 cups sliced green onions 16 small dried hot peppers 1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.
(In this recipe sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness)
Serves 4 - 6
1/2 cup carrots, peeled and sliced
1 small green bell pepper, seeded, cored, and cut into 1-inch cubes (1/2 cup)
1/2 cup canned pineapple chunks, well drained
1/2 cup all purpose flour
1/4 cup cornstarch plus 3 1/2 tablespoons dissolved in 1/3 cup water
1/2 teaspoon baking powder
1 tablespoon beaten egg plus enough water to make 1/2 cup
1 teaspoon canola, corn, or peanut oil
About 1/2 pound lean boneless pork chops, cut into 1-inch or smaller cubes
(about 1 cup)
1 teaspoon dry sherry
1/4 teaspoon salt
Dash black pepper
Sauce
3/4 cup sugar
1/3 cup ketchup
1 tablespoon light soy sauce
1/4 teaspoon salt
2/3 cup water
1/2 cup cider vinegar
Oil for deep-frying
(pork is deep-fried twice)
Directions
In a small saucepan of boiling water, parboil the carrots for 1 minute. Add the
green pepper to the same water. As soon as it comes back to a boil, drain the
vegetables and rinse in cold water to stop cooking. Add the pineapple to the
vegetables and set aside.
Combine the flour, 1/4 cup cornstarch, baking powder, egg mixture, and oil in a
mixing bowl and beat with a wooden spoon until the mixture is a smooth paste.
Set aside.
In another bowl, stir the pork, sherry, salt, and pepper together. Set
aside.
In a wok or stir-fry pan, heat 2 inches o foil to a temperature of 375 to 400
degrees Fahrenheit. Dip the marinated cubes of pork into the batter to coat
completely. Carefully drop the pork into the hot oil, 1 piece at a time.
Deep-fry until light golden brown. Remove with a wire skimmer, spread out on
paper towels, and let cool. Reserve the oil in the pan. (You may deep-fry the
pork to this point in advance and keep it in the refrigerator for a few days or
in the freezer. The oil may be strained and kept for a day or two; otherwise use
fresh oil for the second frying.)
Make the sweet and sour sauce only when ready to proceed with the second frying.
Combine the sugar, ketchup, soy sauce, salt, and water in a 2 quart saucepan.
Bring to a boil and add the vinegar. When the liquid comes back to a boil, stir
in the cornstarch solution. Cook until the sauce thickens. Add the parboiled
vegetables and the pineapple to the sauce, then add 1 tablespoon of hot oil from
the deep-fry pan to give the sauce a shine.
While preparing the sauce, reheat the deep-fry oil to 400 degrees Fahrenheit for
a second frying. Add all the pork to the oil and fry until the pieces are heated
and crisped. (Frozen or refrigerated pork should be brought to room temperature
before being cooked). Remove with a wire skimmer and drain on paper towels. (If
not ready to serve the dish immediately, you can keep the sauce warm on the
stove and the pork warm in a 325 degrees Fahrenheit oven for 10 minutes, no
longer. Put together just before serving.)
Put the pork in a deep plate and pour the sweet and sour sauce over. Serve
immediately.