[illiac]

GENERAL TSO’S CHICKEN PENG TENG

4 Chicken legs with thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded (use only 1 or 2 to keep the spicy heat down)

Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces.

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

In another bowl, combine the egg and cornstarch and dip the chicken pieces. 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. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. 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.

Transfer it to a heated serving dish. Serves 4.

[bgill]

General Tso’s was just what I was thinking of at the store this morning. I found some reduced chicken quarters and bought some rice for chinese so this was perfect timing. Thanks.

[Track9]

That sounds real easy and really good. Might have it with the football games tonight. Thanks

[RnMomof7]

Can white meat be substituted ?

[bgill]

Haven’t had time to make your chicken recipes yet and haven’t even had time to get on FR all week but have yours bookmarked to do so asap. Reading over the General Tso’s Chicken and saw you discarded the skin. Nooo! I’ve just been introduced to the wonderful world of cracklings. Ok, so they might not be healthy but they’re sooo good that I really don’t care.

CHICKEN CRACKLINGS

When you’re putting up chicken pieces for the freezer, don’t throw out the skins. Save them for cracklings.

Sprinkle on any seasoning combination you’d like - plain salt and pepper, or lemon pepper, or old bay or whatever. Fry the skins in oil or bake them on a cookie sheet until crispy. Enjoy!