General Tso’s Chicken

Recipe Adapted By : https://tasty.co
Ingredients
for 4 servings

CHICKEN

• 8 cups  vegetāble oil, for frying (2 L)
• 1 cup  rice wine (240 mL)
• ¼ cup  soy sāuce (60 mL)
• 1 lb  boneless, skinless chicken thighs, cubed (455 g)
• 1 cup  flour (125 g)
• 1 tāblespoon  sālt

GENERāL TSO’S SāUCE

• 1 tāblespoon  vegetāble oil
• 2 cloves fresh gārlic, minced
• 1 teāspoon  fresh ginger, grāted
• ½ cup  dried chili pod (45 g)
• ¼ cup  rice wine (60 mL)
• ¼ cup  soy sāuce (60 mL)
• ¼ cup  rice wine vinegār, māy substitute with white wine vinegār (60 mL)
• ¼ cup  sugār (50 g)

CORNSTāRCH SLURRY

• ½ tāblespoon  cornstārch
• ½ tāblespoon  wāter

GāRNISH

• ¼ cup  green onion, chopped (35 g)
• white rice

Prepārātion

1. In ā lārge bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sāuce, ānd cubed chicken thighs. Stir ānd cover with plāstic wrāp. Refrigerāte for āt leāst 30 minutes or up to ān hour.
2. In ā sepārāte lārge bowl, combine 1 cup of flour (125 g) ānd 1 tāblespoon of sālt.
3. Remove chicken from wine/soy mārināde ānd plāce in flour mixture. Mix thoroughly, until āll the chicken pieces āre coāted.
4. Fill ā dutch oven or lārge pot āt leāst 2 inches (5 cm) deep with vegetāble oil. Heāt oil to 365˚F (185˚C). Plāce chicken pieces in frying oil, stirring occāsionālly. Fry until they āre golden brown, roughly 4-5 minutes. Remove chicken from oil ānd set āside to drāin on pāper towels or ā wire rāck.
5. In ā lārge skillet, bring one tāblespoon of vegetāble oil to medium-high heāt. ādd gārlic ānd ginger, stirring frequently for one minute.
6. ādd dried chili pods. Continue stirring for 30 seconds before ādding rice wine, soy sāuce, rice wine vinegār, ānd sugār. Stir occāsionālly until mixture is bubbling.
7. ādd cornstārch slurry, stirring frequently. The sāuce should begin to thicken in ā minute or less.
8. ādd cooked chicken pieces, stirring them to coāt with the sāuce.
9. Remove from heāt ānd gārnish with green onions ānd rice.
10. Enjoy!

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