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GENERAL TAO CHICKEN Yield: 4 Servings 10 oz Chicken legs - bite sized 1 tb Minced fresh ginger 2 Scallions - 2 inch lengths 1 tb Minced garlic 2 tb Dried chilli peppers - whole 2 tb Sugar 2 tb Soy sauce 1 1/2 ts Rice vinegar 2 tb Cornstarch 1/4 c Chicken stock 1 ts Sesame oli 2 c Soya oil for
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GENERAL TAO'S CHICKEN Yield: 4 Servings 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Peanut oil 2 Dried red chilies, cut in x -half lengthwise 1 tb Coarsely chopped fresh x -orange peel -OR-
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Directions Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 tablespoon cornstarch to chicken stock , store in refridgerater. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower
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Directions Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 tablespoon cornstarch to chicken stock, store in refridgerater. In a deep pot, heat oil to 350 F. In a basket, or slotted spoon, lower
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Recipe via Meal-Master (tm) v8.02 Title: GENERAL TAO CHICKEN Categories: Chinese ... Plain Text Version of This Recipe for Printing or Saving ...
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***** NONE ***** 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Peanut oil 2 Dried red chilies, cut in x -half lengthwise 1 tb Coarsely chopped fresh x -orange peel -OR- 2 ts Soaked and coarsely
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How to Make General Tao Chicken