General Tso's Chicken

By exdircomp

Ingredients

• CHICKEN:
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• Sea salt and freshly ground white pepper
• 1 tablespoon cornstarch
• SWEET SAUCE:
• 1/2 cup chicken stock
• 1 tablespoon Toing Ot-Toi Viet-NAM (Huy Fong Chili Garlic sauce)
• 1 tablespoon ketchup
• 1 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon yellow bean sauce (soy bean paste)
• 1 teaspoon honey
• 1/2 teaspoon dark soy sauce
• STIR-FRY:
• 1 tablespoon peanut oil
• 4 clove garlic, peeled, left whole and crushed
• 1 teaspoon grated ginger
• 1 tablespoon Shaohsing rice wine or dry sherry
• 4 whole dried Sichuan chilies
• 2 scallions, chopped
• 1 cup peanuts, toasted and chopped
• 8 ounces egg noodles, cooked per package instructions then add sesame oil

Preparation

Step 1

For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.

For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.

For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the peanut oil. Add the garlic and ginger on low heat so it won't burn. Turn up heat and add chicken pieces and let the chicken settle in the wok for 4 minute before stir-frying for another 6 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 5 minutes minutes.

Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 5 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles tossed in sesame oil and then transfer to a serving plate.