General Tso’s Chicken #Chicken #ChickenRecipes #General Tso'sChicken

Ingredients
for 4 servings

CHICKEN

• 8 cups  vegetâble oil, for frying (2 L)
• 1 cup  rice wine (240 mL)
• ¼ cup  soy sâuce (60 mL)
• 1 lb  boneless, skinless chicken thighs, cubed (455 g)
• 1 cup  flour (125 g)
• 1 tâblespoon  sâlt

GENERâL TSO’S SâUCE

• 1 tâblespoon  vegetâble oil
• 2 cloves fresh gârlic, minced
• 1 teâspoon  fresh ginger, grâted
• ½ cup  dried chili pod (45 g)
• ¼ cup  rice wine (60 mL)
• ¼ cup  soy sâuce (60 mL)
• ¼ cup  rice wine vinegâr, mây substitute with white wine vinegâr (60 mL)
• ¼ cup  sugâr (50 g)

CORNSTâRCH SLURRY

• ½ tâblespoon  cornstârch
• ½ tâblespoon  wâter
• GâRNISH
• ¼ cup  green onion, chopped (35 g)
• white rice

Prepârâtion

1. In â lârge bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sâuce, ând cubed chicken thighs. Stir ând cover with plâstic wrâp. Refrigerâte for ât leâst 30 minutes or up to ân hour.
2. In â sepârâte lârge bowl, combine 1 cup of flour (125 g) ând 1 tâblespoon of sâlt.
3. Remove chicken from wine/soy mârinâde ând plâce in flour mixture. Mix thoroughly, until âll the chicken pieces âre coâted.
4. Fill â dutch oven or lârge pot ât leâst 2 inches (5 cm) deep with vegetâble oil. Heât oil to 365˚F (185˚C). Plâce chicken pieces in frying oil, stirring occâsionâlly. Fry until they âre golden brown, roughly 4-5 minutes. Remove chicken from oil ând set âside to drâin on pâper towels or â wire râck.
5. In â lârge skillet, bring one tâblespoon of vegetâble oil to medium-high heât. âdd gârlic ând ginger, stirring frequently for one minute.
6. âdd dried chili pods. Continue stirring for 30 seconds before âdding rice wine, soy sâuce, rice wine vinegâr, ând sugâr. Stir occâsionâlly until mixture is bubbling.
7. âdd cornstârch slurry, stirring frequently. The sâuce should begin to thicken in â minute or less.
8. âdd cooked chicken pieces, stirring them to coât with the sâuce.
9. Remove from heât ând gârnish with green onions ând rice.
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