General Tso’s ChickenIngredients:(Chicken)- 1 pound boneless, skinless chicken breasts,

General Tso’s Chicken Ingredients:(Chicken)- 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes- 1 1/2 cups cornstarch- ¼ cup salt** Dan and I love our food salty, but some people might find ¼ cup to be too much. If you’re not as salt-loving as us, I would suggest starting low (1 or 2 tsp), dipping/frying a couple pieces of chicken with that, tasting, and modifying accordingly. If it’s too salty, add more cornstarch; if it’s not salty enough, add more salt in small increments.- 3 teaspoon freshly ground black pepper- 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying- 5 dried red chilis, roughly chopped- 2 tsp minced garlic- Scallions, green parts thinly sliced, for garnish (Marinade)- 1 tablespoons soy sauce- 1 tablespoon Chinese rice wine or dry sherry- 2 egg whites (Sauce)- ¼ cup chicken stock or broth- 1 1/2 tablespoons tomato paste- 1 tablespoon soy sauce- 1 tablespoon rice vinegar- 1 teaspoon hoisin sauce- 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)- 1 teaspoons sesame oil- 1 tablespoon sugar- 1 teaspoon cornstarch  Steps:(1) In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chopped chicken in the marinade mixture and let sit for 10 minutes.(2) In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until well combined. Set aside.(3) In a large bowl or deep plate, mix the cornstarch with salt and pepper. Add the marinated chicken and toss to coat. Shake off any excess before frying.(4) In a large wok or thick-bottom pan/skillet, heat vegetable oil on high until it begins to bubble and sizzle/pop. Turn heat down to medium, and start frying your chicken.(5) Working in 4 or 5 batches, add the first batch of chicken cubes (about 6 cubes per batch) and fry until golden brown on the outside and cooked through, about 3-5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all your chicken is cooked.(6) Turn stove off, drain the oil into a heatproof container and save for discarding. Leave about 2 tbsp oil in your wok.(7) Reheat the wok or pan/skillet over medium-high heat. Add the chopped dried chilis and garlic, and stir-fry until just fragrant, about 20 seconds.(8) Pour in the sauce and stir until it begins to simmer and thicken, about 1 to 2 minutes.(9) Add fried chicken to the wok/pan and stir well to coat with sauce. Turn off stove, and transfer chicken to a serving dish.(10) Garnish with chopped scallions. Serve with white rice and vegetables. -- source link

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