GENERAL TSO CHICKEN: Ingredients:For the Chicken 1 large egg, beaten 1/4 teaspoon salt 1 pinch black pepper 2 tablespoons cornstarch 1 lb boneless skinless chicken thighs, cut into 1 inch cubes For the Sauce 2 1/2 tablespoons dark soy sauce 1 teaspoon minced garlic 1 tablespoon minced fresh ginger 2 tablespoons hoisin sauce 3 teaspoons sugar 3 teaspoons chinese rice wine vinegar 1 1/2 teaspoons dry sherry For the Rest peanut oil cornstarch, for dusting 8 small dried hot chili peppers 1/4 cup finely sliced green onion Directions: 1 Mix together egg, salt, black pepper, and cornstarch in a bowl. 2 Add the chicken cubes; mix to coat, and marinate for at least 15 minutes. 3 In a small bowl, combine soy sauce, garlic, ginger ,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve. 4 Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F. 5 With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. 6 Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp. 7 turn off heat, and remove chicken with a wire strainer and drain over a bowl. 8 Pour off all but 1 1/2 tbsp. of the oil from the wok. 9 Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. 10 Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside. 11 Stir sauce mixture into wok ,stirring well, until sauce thickens into a nice glaze 12 add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes. 13 Serve with rice.
Posted on: Fri, 14 Nov 2014 19:28:21 +0000