General Cho says, "After a day's battle
well-waged, this makes fitting reward."
1 pound of chicken breast pieces,
    boneless and skinless
1/4 cup of olive oil
1/4 cup of distilled white vinegar
1/2 cup of honey
1/2 cup of Karo syrup
2 tablespoons of corn stark
1/8 cup of steak sauce such as A-1
1 tablespoon of Worcestershire sauce
1 teaspoon of red pepper flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
Heat 1/4 cup of olive oil in a skillet on medium heat. Cut 1 pound of
boneless, skinless chicken breasts into bite-sized pieces. When the oil is
hot, add the chicken to the skillet and fry until cooked, 5 to 10 minutes.

When the chicken is cooked, remove it from the skillet with a slotted
spoon and set aside. Add all of the other ingredients to the skillet and
cook it on medium-low heat, stirring ocassionally, for 10 minutes or so.

Then return the chicken to the skillet and cook the mixture for ten
minutes or so more, stirring ocassionally.

Remove it from the heat and let cool slightly. Serve next to a large
spoonful of your favorite rice. Serves two.
Note
This version of Gen'l Cho's is not quite hot enough to suit us at
TFC. We will try this again with some real chili peppers (but don't
serve chilis directly to your guests lest you catch them on fire).
The Main Courses Chef presents ...
Gen'l Cho's Chicken
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
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