| Servings | serves |
Ingredients
For the Chicken:
- 2 quarts Vegetable Oil for frying
- 1 cup Rice Wine
- ¼ cup Soy Sauce
- 1 pound Chicken Thigh Fillets boneless & skinless (cubed)
- 1 cup Plain Flour
- 1 tablespoon Salt
For the General Tso’s Sauce:
- 1 tablespoon Vegetable Oil
- 2 cloves Garlic Cloves minced
- 1 teaspoon Ginger grated
- ½ cup Chilli Pods dried
- ¼ cup Rice Wine
- ¼ cup Soy Sauce
- ¼ cup Rice Wine Vinegar may substitute White Wine Vinegar
- ¼ cup Sugar
- 1 tablespoon Cornstarch (equal parts Cornstarch and Water mixed)
For the Garnish:
- ¼ cup Green Onions chopped
- White Rice
Ingredients For the Chicken:
For the General Tso’s Sauce:
For the Garnish:
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Instructions
- In a large bowl, combine 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least two inches deep with vegetable oil. Heat oil to 365˚F/185˚C.
- Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes.
- Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Enjoy!
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