10 oz Chicken Legs, deboned, or
-thighs, deboned, or
-boneless chicken breasts
2 c  Soya Oil
1 ts Sesame oil
Water chestnut flour(Powder)
-to coat chicken pieces

-SEASONINGS (MIX IN BOWL-
1 tb Ginger Root, minced
2 Scallions, chopped
1 tb Garlic, minced
2 Thai finger peppers, crushed
-use more or less to taste
1 tb Orange or lemon peel, minced

-SAUCE (MIX IN BOWL –
2 tb Sugar
2 tb Soy Sauce
1 1/2 ts Vinegar
2 tb Cornstarch
1/4 c Chicken Stock

-MARINADE –
1 Egg White
1 tb Cornstarch
1 tb Soy Sauce

This recipe is a combination of the best parts of many
other General Tsos Chicken recipes I have seen. I use
this recipe on a regular basis.
I have used de-boned chicken thighs with good success.
Have made it using orange or lemon peel and liked it
with either. Have used small Vidalia onion in place of
scallions also. Be careful when using the water
chestnut flour, it doesnt brown as much as regular
flour, so dont overcook. The sauce will make the dish
darker. I tried using a deep fryer for cooking the
chicken without success. The chicken kept sticking to
the fryer basket. Have found that using a wok and
cooking about 5 pieces of chicken at a time works
better for me. Cut the chicken into pieces no larger
than 1″ square. Prepare marinade by combining egg
white, cornstarch, and 1 tablespoon soy sauce in a
large bowl. Add chicken pieces and set aside for two
hours. In a deep pot, heat the oil until it reaches
350 degrees. Dredge marinated chicken pieces in water
chestnut powder to coat. In a basket, or with a
slotted spoon, lower several marinated chicken pieces
into the fat. Fry about one or two minutes or until
the chicken becomes crisp; test for doneness before
completing the batch. Continue until all pieces have
been fried. Set oil and cooked chicken pieces aside.
In a wok, on high heat, reheat two tablespoons of the
reserved oil. Add prepared ginger, scallions, garlic,
chili peppers, and orange or lemon peel. Stir to
prevent burning. Add the fried chicken and stir
quickly.Add sugar, soy sauce, vinegar and cornstarch
mixed with chicken stock. Remove from the heat and
stir sesame oil into the sauce. Spoon the mixture on
to a hot platter and serve immediately with steamed
rice. Serves 4.