General Tso's Chicken (Tso Chung Gai)

For the Chicken:
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

For the Sauce:
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

For the Rest:
peanut oil
cornstarch, for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onions
4 cups broccoli florets, steamed

Mix together egg, salt, black pepper, and cornstarch in a bowl.

Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.

In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.

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.

With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.

Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
turn off heat, and remove chicken with a wire strainer and drain over a bowl.

Pour off all but 1 1/2 tbsp. of the oil from the wok.

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.

Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.

Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze

Add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.

Place on platter; and garnish with steamed broccoli florets.

Serve with rice.

4 servings

*Add cayenne pepper and crushed red pepper flakes if you like it hotter.