Evergreen's General Tso's Chicken

By teresafu

I know there are a ton of Tso's Chicken (pronounced by the cook as "sho"). This one is exactly like the Tso's at Evergreen, the restaurant I frequent. This makes lots of sticky sauce, just great for going over rice. They are closed on Mondays, so if I'm craving Chinese, I have to make it at home, which is always better.

Ingredients

• 1 1/2 lbs boneless chicken, in bite-sized pieces
• 3 tablespoons good quality soy sauce
• 1/2 teaspoon pepper
• 1 egg
• 1/2 cup cornstarch
• oil, for frying
• 1/4 cup cornstarch
• 3 tablespoons water
• 1/8 teaspoon garlic powder
• 1/4 teaspoon ginger
• 1/2 cup chicken stock
• 1/2 cup sugar
• 1/4 cup good-quality soy sauce
• 3 tablespoons white vinegar
• 4 red chilies (I get these at the Mexican market, much cheaper! You can use more or less, depending on how hot you)

Preparation

Step 1

Directions:

1 In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!

2 After marinating, fry chicken and drain. Keep warm.

3 Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.

4 Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. Mixture should thicken up a bit.

5 Return the chicken to the skillet and heat through.