General Tso's Chicken Recipe

Ingredients

• 10 oz (280g) boneless skinless chicken meat thigh or breast, cut into bite-sized pieces
• 1/2 tablespoon Shaoxing wine or dry sherry
• 1 pinch salt
• 1/3 cup cornstarch
• oil for deep frying
• 1 1/2 tablespoons oil
• 3 slices ginger peeled, finely minced
• 1 clove garlic finely minced
• 4-5 dried red chilies rinsed and seeded
• 2 stalks scallion white-part only, cut into 1-inch (2.5cm) lengths
• Sauce:
• 2 1/2 - 3 tablespoons Chinese rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 tablespoon dark soy sauce
• 1 teaspoon Hoisin sauce
• 1/4 cup water
• 2 1/2 tablespoons sugar
• 1/2 tablespoon Shaoxing Wine
• 1 tablespoon cornstarch

Method

1. Marinate the chicken with Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the sauce in a small bowl and set aside.
2. Coat the chicken generously with 1/3 cup cornstarch. Heat the oil for deep-frying. Fry the chicken until it turns light brown. Remove with a strainer, and drain the excess oil by placing the chicken on a dish lined with paper towels.
3. Heat a wok with 1 1/2 tablespoons of oil. Add the minced ginger, garlic, and dried chilies, and stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok.
4. When the sauce boils and thickens, add the chicken and stir to combine well with the sauce. Add the scallions and stir a few times. Dish out and serve immediately.