General Tso's Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  454g

• Soy sauce

  Regular sodium, Shoyu

  6 tbsp or 96g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Cooking wine

  Alcoholic beverage

  100g

• Corn Starch

  Argo

  125g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Rice wine vinegar

  100g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Chili

  No beans, canned entree

  100g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

Directions

1. 1. Add one egg white into a bowl and beat lightly with a fork.
2. 2. Add 3 tablespoons of soy and Cooking Wine. Add 1/4 teaspoon baking soda. 3-4 tablespoons of Corn Starch and mix together.
3. 3. Add chicken and let marinate while you work on the sauce.
4. 4. In another bowl add a cup of corn starch, 1 teaspoon of salt and 1/2 teaspoon of baking soda and mix up. Set aside
5. 5. In a third bowl add 3 tablespoons soy sauce, 2 tablespoons of rice wine, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, a splash of sesame oil and 1 tablespoon of corn starch.
6. 6. Dip the chicken and coat it well in the dry corn starch mixture.
7. 7. Fry up that chicken in oil at 350-375 until it is glorious and golden. Drain on paper towel.
8. 8. In a wok or large pan add some neutral oil (like vegetable), get it hot and toss in scallions, minced ginger and garlic and 1-3 dried chili (depending on your tough guy heat factor), mix it up and let it fry on high heat for 30 seconds or until it starts to color.
9. 9. Toss in your master sauce and mix it around until it starts to boil and thicken up.
10. 10. Toss your chicken in the sauce and mix around to coat it. Boom you are done!