Does Know the kind of dried pepper I would use if I was to make General Tso?

Answer 1

I looked at several recipes, but only a couple specified which to use: de arbol, japone and red chilies.

Answer 2

General Tso's Chicken

Siam Oriental Restaraunt
as prepared by Chef Paul Kaewprasart
Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.

1/2 cup cornstarch 3 pounds dark deboned chicken meat
1/4 cup water cut into large chunks
1 1/2 tsp minced garlic 1/4 cup soy sauce
1 1/2 tsp minced ginger 1 tsp white pepper
3/4 cup sugar 1 egg
1/2 cup soy sauce 1 cup cornstarch
1/4 cup white vinegar 1 cup salad oil
1 1/2 cups hot chicken broth 2 cups scallions, diced
1 tsp M.S.G. (optional) 16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger,
sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G.
and stir until sugar disolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry at
350 degrees until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add
scallions and peppers and stir-fry briefly. Stir sauce; add to wok.
Place chicken in sauce and cook until sauce thickens. Add either
cornstarch or water as needed. Serve with rice. Serves 6 - 8.

Answer 3

You could use dried chiles de arbol, or dried chiles japones. (Both are widely available in bags at any grocery store that has a good Mexican-ingredients section.) They're 1"-3" long, narrow, and shiny darkish red. You could use dried chile pequin which is a very small, oval-berry-shaped red chile. (It comes in bags too.) I think there are dried Thai chiles that you could use, too, but I never see these in my part of the country.

Answer 4

did u read your question after u wrote it??