Let me warn you, this recipe isn’t a quick, weeknight slap together. It does take some preperation. But it is oh so yummy. This is actually my husband’s recipe (thus the title, lol) that he created after many, many recipes found on the internet and much trial and error.
General Tso’s Chicken
1 large egg, beaten
¼ tsp salt
½ tsp ground white pepper
2 Tbsp. cornstarch
1-1½ pounds chicken legs/thighs/breast
1 cup cornstarch
3 ½ peanut or cooking oil
8 small dried hot chili peppers
½ cup scallion, finely sliced
1 cup chicken broth
¼ cup soy sauce
1 ½ tsp garlic, minced
1 Tbsp fresh ginger, minced
2 Tbsp hoison sauce
½ cup brown sugar
3 tsp rice vinegar
2 tsp dry sherry
2 tsp red pepper flake sauce (optional)
1.Skin and debone chicken, removing all visible fat and membranes. Cut into 1 inch chunks
2. In a bowl, combine all sauce ingredients, mix well then cover and set aside.
3. In another bowl, add the egg, salt and pepper and 2 Tbsp cornstarch and mix until smooth.
4. Add the chicken, mix until coated well, then cover and allow to marinate at least 30 minutes in the refrigerator.
5. Place oil in a wok or deep frying pan and heat over high heat until very hot (warning, if the oil gets too hot, you will burn the chicken coating).
6. Meanwhile, spread 1 cup cornstarch over bottom of small cookie sheet or similar pan.
7. Using tongs, remove the chicken chunks from the marinade one at a time, dropping them onto the cornstarch, then rolling around until completely dusted. When all pieces have been dusted and oil is hot, carefully drop pieces into the oil and deep-fry for 1-1/2 to 2 minutes until chicken is browned and crisp. Turn off heat, remove chicken pieces and drain in a strainer, over a suitable bowl.
8. Pour off all but 1 ½ Tbsp of oil from the wok or frying pan and turn heat to high. As soon as oil starts to smoke (about 30 seconds) add the peppers and stir fry for about 20 seconds.
9. Add the scallion and stir fry for an additional 30 seconds. Add the chicken and stir fry for 1 minutes. Stir the sauce mixture and pour into the wok or pan. Cook for about 2 minutes, stirring constantly, until the sauce thickens and the pieces of chicken are completely coated.
10. Turn off the heat, remove to a serving dish and enjoy with rice and Chinese vegetables
Serves 4 to 6