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General Tso's Chicken

Source of Recipe

Tastemade


Recipe Introduction

This is a reduction of the original recipe dictated by the lovely Seonkyoung Longest. When we tried it, it came out GREAT! Our only observation was that it was a little too vinegary and a little too sweet, so we will probably reduce the sugar and vinegar slightly in the future. Also, it came out spicier than expected, which is great for me but might be beyond the ability of children and wussy adults. If that's you, consider halving the chili oil (replacing the other half with peanut oil).

Recipe Link: https://www.youtube.com/watch?v=-47GhOl9hB0&feature=youtu.be

List of Ingredients

For chicken marinade (per lb. of chicken):
1 tsp baking soda
2 tblsp. Shaosing cooking wine or sake
dash black pepper


For sauce (per lb. of chicken):
2 tblsp. sugar
1 tblsp. soy sauce
1 tblsp. chili paste
3 tblsp. white vinegar or rice vinegar
2 tblsp. Shaosing cooking wine or sake
1/4 cup chicken stock
1 tblsp. corn starch

Other ingredients you will need (per lb of chicken):
1/4 cup corn starch
1 egg
2 tsp. chili oil (with chili flakes)
4 cloves chopped garlic
dried chili peppers to taste


Recipe

1. Cut chicken into 1-ounce cubes, toss with marinade ingredients. Set aside.

2. Whisk ingredients for sauce.

3. Heat wok with oil (canola, vegetable oil, or peanut oil) over medium-high heat (300-325 degrees). While oil is heating, add 1/4 cup corn starch and 1 egg to chicken, then mix with hands.

4. Fry chicken in single layer (multiple batches if needed), until chicken is cooked and crispy (about 4-5 minutes). Put chicken on paper towel lined plate.

5. Increase heat to high, and when oil is hot, add all of the chicken and stir constantly for one minute. Then move to a new paper towel lined plate.

6. In cold wok, add 2 tsp. chili oil, 4 cloves chopped garlic, and dried chili peppers to taste. Heat wok to medium high heat. When fragrant (about 1 minute), stir sauce and add to wok. When sauce is thick enough (about 1 minute--don't over-thicken), add chicken and stir/shake to coat.

Serve over rice.