I love chinese food. I love doing stir fries. I could easily eat stir fry every night of the week. I also love me some General Tso's chicken. This is my version of this great classic recipe! Enjoy!!
Ingredients:
1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch,
2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken
and toss to coat. Cover and marinate in the refrigerator for up to 2
hours.
To make the sauce, in another bowl, whisk remaining 1 tablespoon
cornstarch with 1 tablespoon of the chicken stock until smooth. Add the
remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy
sauce, the vinegar, and sugar and whisk to combine. Set aside until ready
to finish the dish.
In a large wok or pot, heat enough oil to come 3 inches up the sides to
350 degrees F.
Remove the chicken from the marinade and carefully slide into the hot oil.
Fry, turning, until golden brown and cooked through, about 2 minutes.
Remove and drain on paper towels.
Discard all but about 1 tablespoon of the oil from the wok.
(Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over
medium-high heat.) Add the chile peppers and stir-fry until nearly black.
Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.
Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce,
bring to a boil, and cook, stirring, until the sauce thickens, about 1
minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with
the cashews and additional green onions. Serve with hot rice.
