General Tso's Chicken (Tso Chung Gai)

A Chinese restaurant favorite. My personal favorite version. :)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
4. 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.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6. Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7. turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8. Pour off all but 1 1/2 tbsp. of the oil from the wok.
9. 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.
10. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11. Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12. add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13. Place on platter; and garnish with steamed broccoli florets.
14. Serve with rice.