General Tso’s Chicken

 We really like Chinese Foods, and I like to make my own at home, I love cooking with a Wok

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchcelesteluna

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Serves 4

 What you Need:

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes

 1 1/2 cups cornstarch

 1/2 teaspoon salt

 1/2 teaspoon freshly ground black pepper

 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes

 2 cloves garlic, minced

 1 teaspoon white sesame seeds, for garnish

 Scallions, green parts thinly sliced, for garnish

 

Marinade:

 1 tablespoons soy sauce

 1 tablespoon Chinese rice wine or dry sherry

 2 egg whites

 

Sauce:

 1/4 cup chicken stock, or substitute water

 1 tablespoon soy sauce

 1 tablespoon rice vinegar

 1 teaspoon hoisin sauce

 1 teaspoon chili paste

 1 teaspoon sesame oil

 1 tablespoon sugar

 1 teaspoon cornstarch

How to make it:

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minute

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.