Samurai Delicatessen

Wednesday, October 19, 2005

Chinese Food



Here are two of my favorite Chinese dishes, General Tso's chicken and Kung Pao chicken. They are prepared very similarly. Chicken pieces are coated with an egg/cornstarch mixture, quicky-fried in a little very hot oil, and finished with a glaze incorporating soy, hoisin sauce, garlic, and fresh minced ginger. The Kung Pao chicken is hotter, in my case due to the addition of Srirachi pepper sauce. I was inspired to try these at home after eating at P.F. Chang's and having the best Kung Pao chicken.