General Tso’s Chicken
Ingredients:
| 3 | pounds boneless skinless chicken breasts, cut into chunks |
| 2 | cups green onions, sliced |
| 8 | Chinese red chilis (Tien Tsin), seeds removed |
| 1 | to 2 quarts oil for deep frying |
Sauce:
| ½ | cup cornstarch |
| ¼ | cup water |
| 1½ | teaspoons fresh garlic, minced |
| ¾ | cup sugar |
| ½ | cup soy sauce |
| ¼ | cup white vinegar |
| ¼ | cup sherry or white wine |
| 1¾ | cups chicken broth |
Place sauce ingredients in a quart jar with a lid and shake to mix, or stir together sauce ingredients in a mixing bowl. Set aside.
Cornstarch Slurry:
| ¼ | cup soy sauce (low sodium preferred) |
| 1 | egg, beaten |
| 1 | cup constarch |
In a large bowl, mix all the cornstarch slurry ingredients together. The mixture will be very thick and paste-like. Add chicken pieces to coat.
Heat oil in a Dutch oven to 350° F. Using a fork, remove chicken from the slurry one piece at a time and let the excess mixture drip off. In small batches (7 or 8 pieces at a time, to prevent oil temperature from dropping too much), fry chicken until crispy. Drain on paper towels. Repeat until all chicken is fried.
In a separate wok or large skillet, add a small amount of oil and heat to 400° F. Add green onions and red chilis, and stir fry about 30 seconds. Stir/shake sauce mixture, and then add to wok with onions and peppers, cook until thickened. (Add a little water if too thick.) Add the fried chicken, and cook until all is hot and bubbly. The quicker this is done, the crispier the chicken will remain.
Serves 8. (Serve with rice or fried rice.)