General Tso Chicken
2 lbs. boneless, skinless chicken, cut into bite size pieces
3 green onions, sliced
3 C oil, or more as needed
1/3 C cornstarch
Water as needed, approximately 6 Tbsp
Marinade:
¼ C soy sauce
Sauce:
1 ½ C chicken broth
½ C sugar
1/3 C soy sauce
2 Tbsp vinegar
2 Tbsp. cooking sherry
½ Tbsp. chili sauce or more if you like it spicier
Batter:
1 C flour
2 eggs, beaten
1 C cornstarch
Marinate chicken in soy sauce for at least 30 minutes to overnight. In a bowl combine sauce ingredients, broth, sugar, soy sauce, vinegar, sherry, and chili sauce. Mix well and set aside. Combine 1/3 C cornstarch with water to dissolve, set aside. Place flour on a plate, eggs in a bowl, and cornstarch on another plate with a plate for the coated chicken at the end. Coat all the chicken in flour, dip in the egg and then coat in cornstarch, set on reserved plate. Heat oil in a wok over high heat. Fry chicken in batches until all the chicken is cooked through and golden, about 10 minutes for each batch. Remove and set on paper towels to drain off extra oil. Once all the chicken is cooked, set aside and discard any oil and wipe out the wok. Add sauce mixture and heat on high bringing it to a boil, add cornstarch/water mixture and cook stirring frequently until thickened. Add chicken back to the wok and turn to coat in sauce. Before serving garnish with green onions.
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