My taste buds have graduated from Orange Chicken to General Tso’s Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?
My taste buds have graduated from Orange Chicken to General Tso's Chicken recently. I like the sweetness of it mixed with the heat of the red pepper. This is my new meat compliment to a chow mein noodle dish. You like it hot?
- 1/2 tablespoon vegetable oil
- 2/3 tablespoons minced garlic
- 1/4 cup hoisin sauce
- 1/8 cup white vinegar
- 1+1/2 tablespoons soy sauce
- 3/4 cups water
- 1/4 cup brown sugar
- 1+1/2 tablespoons cornstarch
- 1/2 tablespoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1 pound boneless, skinless chicken thighs
- 2 large egg whites
- 3/4 cup cornstarch
- 3/8 cup all-purpose flour
- 1/4 teaspoon baking soda
- vegetable oil for frying
- In a small bowl, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, water, ginger and red pepper in a bowl.
- Set aside.
- Heat oil in a small saucepan over medium-high heat.
- Saute the garlic in the oil until fragrant, about 1 minute.
- Reduce heat to medium low.
- Add the hoisin mixture to the garlic.
- Stir well to blend.
- Continue to heat until the sauce is dark brown and has thickened.
- Remove from heat, cover and set aside.
- Heat vegetable oil in a large sauce pan to 325F.
- Cut chicken into cubes about 1 inch, trimming excess fat.
- Whisk egg whites in a shallow bowl until foamy.
- Combine cornstarch, flour, and baking soda in a quart size ziploc bag.
- Add a couple of chicken cubes to the egg white bowl, be sure to coat each piece of chicken well.
- Remove chicken from egg allowing excess egg white to drip off and toss into the ziploc bag.
- Shake well to coat each piece.
- Place coated chicken on a plate and repeat until all chicken pieces have been dipped in the egg white and tossed in the powdered mixture.
- Fry chicken pieces in batches until golden brown, turning once during cooking.
- Transfer cooked chicken onto a paper towel lined plate.
- Heat the sauce over low-medium heat until heated through.
- Fold in the chicken pieces until well coated.
- Continue to heat for an additional 5 minutes to allow chicken to absorb sauce.
- Serve over rice or with a noodles.
- Garnish with sliced green onions if desired.