General Tso's Chicken Tso Chung Gai
A chinese restaurant favorite. My personal favorite version. :)
Steps
Mix together egg , salt , black pepper , and cornstarch in a bowl.
Add the chicken cubes.
Mix to coat , and marinate for at least 15 minutes.
In a small bowl , combine soy sauce , garlic , ginger , hoisin sauce , sugar , rice wine vinegar , and sherry for the sauce.
Reserve.
Heat 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.
With tongs , remove chicken cubes individually from bowl , dust with 1 tbsp.
Cornstarch , shaking off excess , and place in the hot oil.
Deep-fry chicken pieces for 1 1 / 2-2 minutes , until browned and crisp.
Turn off heat , and remove chicken with a wire strainer and drain over a bowl.
Pour off all but 1 1 / 2 tbsp.
Of the oil from the wok.
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.
S.
Ingredients
egg, salt, black pepper, cornstarch, boneless skinless chicken thighs, dark soy sauce, garlic, fresh ginger, hoisin sauce, sugar, rice wine vinegar, dry sherry, peanut oil, dried hot chili peppers, green onion, broccoli florets