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MEAN GUY'S GENERAL TSO'S CHICKEN:
1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch. plus
2 tsp cornstarch
5 dried chili pods
1 1/2 TBSP rice vinegar
2 TBSP rice wine or (mirim)
3 TBSP sugar
3 TBSP soy sauce
In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs. add chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First stage frying: heat 1 to 2 inches of peanut oil in a wok to medium high heat (350-400)
Fry the chicken in small batches, just long enough to cook chicken thru.
Remove the chicken to absorbent paper (plate with paper towels) and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated)
Second stage frying: leave a TBSP or two of the oil in the wok.
Add the pepper pods to the oil and stir fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir fry until the chicken pieces are crispy brown.
The generals favorite sauce: Add the sauce mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes)
Serve with broccoli and rice (serves 4)