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Keith Polick's General Tsao's Chicken

The marinade:
1 can Guinness
1 egg, beaten
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon sesame oil

The sauce:
1 cup sugar
1 cup cider vinegar
3 tablespoons soy sauce
1 tablespoon fresh minced ginger
1 clove garlic, diced
Grated or zested peel of one orange
Crushed red pepper to taste

The chicken:
4 to 6 boneless and skinless chicken breasts
Cornstarch for coating
Oil of your choice for deep frying

Mix marinade ingredients in bowl.

Cut chicken into 1- to 1 1/2-inch pieces and add to the marinade for 6 hours or more.

Combine sauce ingredients, heating slowly, adding soy sauce toward the end and the orange peel at the end. Cook until the sauce has a syrup-like consistency,

Heat oil. Take chicken out of marinade; coat each piece with cornstarch, then deep fry just till light brown. Take out and drain. Repeat this step again just before serving. Place chicken on serving plate and pour sauce over and mix throughout. It can be served over rice with chopped green onion on top.

Thursday, March 08, 2001

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