General Tso's Chicken
Ingredients
- 3/4 lb chicken (boneless skinless, cubed)
- 2 eggs (beaten)
- 42 g Corn Starch / Corn Flour
- 1 t Chinese five-spice
- 1/4 t salt - table
- 1/4 t freshly ground black pepper
- 1/4 t crushed red pepper flakes
- 1/4 t ground ginger
- 1/8 t garlic powder
- 1/8 t onion powder
- Sauce:
- 2 t Corn Starch / Corn Flour
- 1.5 T rice vinegar
- 2 T sake
- 1.5 T sugar
- 3 T soy sauce (dark)
- 1/2 t crushed red pepper flakes
- 1 t Chinese five-spice
- Also:
- 5 dried chilis
- oil (as needed)
Method
1. Cube the chicken. Set aside.
2. In a large bowl, thoroughly blend the cornstarch, eggs, and seasoning; add the chicken and toss to coat. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. Prepare the sauce mixture in a small bowl by combining all ingredients. Set aside.
4. First-stage frying: Heat 1-2" oil in a wok to medium-high heat (350-400F). Fry the chicken in small batches, just long enough to cook the chicken through.
5. Remove the chicken to paper towels and allow to stand. (This step can be performed well in advance, along with making the sauce mixture, with both refrigerated).
6. Second-stage frying: Leave 1-2 T of oil in the wok.
7. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
8. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
9. Add the sauce mixture to the wok, tossing the chicken while still on the heat, until the sauce caramelizes into a glaze (1-2 minutes).
10. Serve immediately. Serving suggestion: steamed broccoli & rice.
Notes
SJ Note 25 Feb 2013: This was a decent start - the method is fine enough. It was entirely too bland, though, so next time we'll add seasoning to the batter and maybe more to the sauce. My head hurts too much to think of what to add, so I'll leave that for next time we make it.
SJ Note 3 Jan 2014: Added seasonings this time - it was tasty! Have updated the above copy to reflect what we did (near as we can remember).