General Tso Chicken (cassie)

Ingredients

General Tso’s Chicken

1 lb Chicken thigh or breast

1 tsp grated ginger

1 tsp grated garlic

1 egg

1 tsp Soy sauce

1 tsp neutral flavored oil

1 Tbsp cornstarch

3 Tbsp flour

1 tsp baking powder

1 tsp white pepper

Nyeh salt

Sauce:

3-4 dried chilis (if you can’t find these, sub with 1-2 tsp dried chili flakes)

1/2 cup Chicken Broth

4 Tbsp Soy Sauce

2 tsp Dark Soy Sauce

1 Tbsp Rice Vinegar

4 Tbsp ketchup

1 tsp grated ginger

1 tsp grated garlic

1 Tbsp brown sugar

1 tsp white pepper

Optional 2 Tbsp Shaoxing wine

Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water)

Optional 1 tsp sesame oil

Directions

Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil.

Add 1 tsp oil into your wok along with your dried chilis. Toast about 1 minute or until fragrant. Pour in your sauce and optional Shaoxing Wine and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and sauté for another minute in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!