Noble House General's Chicken

This is a recipe from the local Chinese restaurant for General Tso's Chicken that is wonderful. Time listed does not include marinade time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  large  egg whites
• 6  tablespoons cornstarch
• 6  tablespoons Chinese wine (Shaoxing Wine) or 6  tablespoons dry sherry (Shaoxing Wine)
• 6  tablespoons soy sauce
• 1  lb chicken thigh, skinless
• 1⁄2 cup  chicken stock
• 4  teaspoons white vinegar
• 4  teaspoons sugar
•  vegetable oil, for frying
• 6  red chili peppers, dehydrated
• 2  tablespoons garlic, minced
• 2  tablespoons ginger, minced
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 cup green onion, sliced
•  green onion, sliced on the bias, garnish
•  hot steamed white rice (accompaniment)

Directions

1. In a bowl, whisk together the egg whites, 4 tablespoons of the cornstarch, 4 tablespoons of the wine, and 2 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
2. To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth. Add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
3. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350°F.
4. Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2-4 minutes. Remove and drain on paper towels.
5. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
6. Arrange the chicken on a platter and pour the sauce over it. Garnish with the additional green onions. Serve with hot rice.