General Tso's Chicken

By LLRedd

Ingredients

• 1 lb. Boneless & skinless chicken breast, cut into 1-inch cubes
• 1 tsp. Baking soda
• 1/4 tsp. Black pepper
• 2 tsp. Shaoxing wine (Chinese cooking wine) http://amzn.to/1Hjxlez
• For the Sauce
• 2 Tbs. Sugar
• 1 Tbs. Sambal
• 1 Tbs. Soy sauce
• 3 Tbs. White vinegar
• 2 Tbs. Shaoxing wine (Chinese cooking wine) http://amzn.to/1Hjxlez
• 1/4 cup Chicken stock
• 1 tsp. Corn starch
• For the Batter
• 1 egg
• 1/4 cup Corn starch
• For Frying & Stir-fry
• Frying oil
• 2 tsp. Chili oil with chili flakes
• 5 to 6 dried chili
• 4 Cloves garlic, roughly chopped

Details

Preparation time 10mins
Cooking time 35mins
Adapted from seonkyounglongest.com

Preparation

Step 1

Mix chicken pieces with marinade ingredients, set aside. In separate bowl, mix sauce ingredients, set aside. Heat 1 inch of frying oil to 325 deg. Meanwhile, mix egg and cornstarch into marinated chicken, coating well.
Carefully add half amount of chicken into wok one by one. Make sure the chicken doesn’t stick to each other and not crowed the pot. (You have to do 2 or 3 batches) Fry chicken for 2 to 3 minutes and turn it over, cook 2 more minutes or until chicken is fully cooked and golden. Stir with a spatula as needed. Gently take them out from wok to a plate or wide bowl that lined with paper towels. Repeat with rest of chicken. Set aside.
Let it cool completely, so they will be ready to deep fry one more time! This double frying process will make the pork extremely crunch and last longer.
Now, increase heat to high and bring oil’s temperature to 375°F (190°C)
Deep fry the cooled once-deep fried chicken one more time, about 1 minute. Gently take them out from wok to a plate or wide bowl that lined with paper towels. Repeat with rest of chicken. Set aside.
Wipe your wok with paper towel lightly, inside and out. Add 2 tsp. chili oil with chili flakes, dried chili and chopped garlic into cold wok then heat the wok over medium-high heat. Keep stirring with a spatula until you can smell the fragrance from garlic and chili (Be careful not to burn the garlic bits!), about 45 second to 1 minute.
Stir the sauce we made earlier and add into the wok. Keep stirring as the sauce gets thicken as syrup and boiling, it takes about 1 to 2 minutes.
Add fried chicken into sauce and toss everything together and let chicken coated with sauce evenly all over, about 30 second. Remove from heat immediately.
Serve chicken over warm rice or noodles.