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General Tso's Chicken

Ingredients

  • 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

Ingredients 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

Ingredients for the Rest

  • peanut oil
  • cornstarch for dusting
  • 8 small dried hot chili peppers
  • 1/4 cup finely sliced green onion
  • 4 cups broccoli florets steamed

Instructions

  1. Mix together the egg, salt, black pepper, and cornstarch in a bowl. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
  2. In a small bowl, combine the soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
  3. Heat a 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.
  4. With tongs, remove the chicken cubes individually from the bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
  5. Deep-fry the chicken pieces for 1 1/2-2 minutes, until browned and crisp. Turn off the heat, and remove the chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok.
  6. 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. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
  7. Stir the sauce mixture into the wok,stirring well, until the sauce thickens into a nice glaze. Add the chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.