General Tso's Chicken
Source: adapted from daringgourmet.com
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch pieces
For the Marinade:
2 large egg whites
2 T dark soy sauce
1 T Chinese rice wine or dry white wine
For the Coating:
3/4 cup cornstarch
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
For the Sauce:
1/2 cup chicken stock
3 T soy sauce
2 T Chinese rice vinegar
2 tsp sesame oil
2 T Chinese rice wine or dry sherry
3 T white granulated sugar
2 tsp cornstarch
1 T cooking oil
2 large cloves garlic, minced
2 tsp minced ginger
6 small dried red chilies, seeded and broken into pieces
3 green onions, cut into 1 inch pieces
Cooked rice, steamed broccoli
Place the chicken in a medium-sized mixing bowl. Whisk the marinade ingredients together and pour over the cubed chicken. Stir to thoroughly coat and set aside.
Combine the sauce ingredients and stir until the sugar and cornstarch are dissolved. Set aside.
Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch coating mixture, shaking off the excess.
Working in batches, deep fry the chicken in oil heated to 375 F until the chicken is cooked through, golden brown and crispy, about 3-4 minutes. Place the chicken on paper towels to drain.
Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant.
Add the sauce and simmer until thickened. Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.
Serve immediately with cooked rice and steamed broccoli.