General Tso's Chicken (tso Chung Gai)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 pinch black pepper
• 2 tablespoons cornstarch
• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 2 1/2 tablespoons dark soy sauce
• 1 teaspoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 tablespoons hoisin sauce
• 3 teaspoons sugar
• 3 teaspoons chinese rice wine vinegar
• 1 1/2 teaspoons dry sherry
• peanut oil
• cornstarch, for dusting
• 8 small dried hot chili peppers
• 1/4 cup finely sliced green onion
• 4 cups broccoli florets, steamed

Recipe

• 1 mix together egg, salt, black pepper, and cornstarch in a bowl.
• 2 add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
• 3 in a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
• 4 heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees f.
• 5 with tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
• 6 deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
• 7 turn off heat, and remove chicken with a wire strainer and drain over a bowl.
• 8 pour off all but 1 1/2 tbsp. of the oil from the wok.
• 9 heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
• 10 add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
• 11 stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
• 12 add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
• 13 place on platter; and garnish with steamed broccoli florets.
• 14 serve with rice.