General Tso's Chicken

General Tso's Chicken

3 lbs boneless skinless chicken cut into bit size chunks

1 1/2 cups green onion sliced

2-8 dried chilies, seeds removed. (bird pepper, or Thai chilies, I used red chilies) how many you use determines how hot it is, I'm a wimp so I only used 2.

CORN STARCH SLURRY

1/4 cup soy sauce low sodium is preferred

1 egg beaten

1 cup cornstarch

SAUCE

1/2 cup cornstarch

1/4 cup water

1 1/2 tsp minced fresh garlic

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup sherry wine or white wine (I used apple juice and it worked fine)

14 ounces of chicken broth

1. place all sauce ingredients in a bowl and whisk together. I used a jar and it worked well to shake it.

2. Mix corn starch slurry in a bowl. The mixture will be strange but trust me it will work. It will be really thick and act funny. In the bowl if you move it around by just moving the bowl it will look like a liquid, but if you touch it or try and stir it with a spoon it will be solid and almost like paste or plaster.

3. Add the chicken pieces to the slurry, move bowl around to coat the chicken. Lift from slurry and let the excess coating to drip off, it will drip off even though it is VERY thick. Fry in very hot oil (350 degrees) until done. This slurry will make the chicken really crispy and yummy. I only fried a few pieces of chicken at a time so they did not stick together and had room to move around. Remove from oil when done and drain on a paper towel. Keep warm.

4. When chicken is done drain of most of the oil from the pan/Wok and add green onions and red chilies, saute for about 30 seconds then add the sauce mixture. Cook until thickened, add more cornstarch if it is too thin, more broth if it is too thick. If you've ever ordered this from a restaurant it is supposed to be very thick, like sweet and sour.

5. Add chicken to sauce after it's thick and stir to coat. Serve over rice.

SYNDY'S NOTES: I have never made homemade Chinese Food before. I was worried it would not be like you get from a restaurant, but it was better. It looked exactly like it had come in a little white box but the flavor was better. My hubby likes things hotter so next time I may add a couple more chilies. Also I used regular soy sauce and it was a little salty so next time I will get the low sodium. I served over fried rice, but you can also serve over white.

This recipe is a little time consuming because of the chicken needing frying. Next time I will use my fry daddy and it will go a lot faster. Also you can prepare the sauce ahead of time and just keep in the fridge until you are ready to use.