Prep 20 mins
Cook 10 mins
A Chinese restaurant favorite. My personal favorite version. :)
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 onion
- 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.
FABULOUS. Worth the effort, though not as easy as a 20-min prep recipe may seem. Set your kitchen up like a kitchen show, with all the ingredients ready beforehand and you'll be ready to wok and roll! Doubel the sauce recipe and you'll be evn happier.
What a fantastic recipe, this was so good my husband will not take me out to a Chinese restaurant anymore!!!! We had this in restaurants but I thought this was better. With many Chinese dishes I don't achieve "that restaurant taste" I did with this one!! Worth the effort, thank you so much for posting this.
We LOVED this dish. It is just as good as the General's Chicken we get from our favorite local Chinese restaurant. Yum! Yum! : ) mmm29