General T'so's Chicken

Ingredients

1. 3 lbs boneless skinless chicken breasts, cut into chunks
2. 2 cups green onions, sliced
3. 8 small dried chilies, seeds removed
4. Cornstarch slurry
5. 1/4 cup soy sauce, low sodium preferred
6. 1 egg, beaten
7. 1 cup cornstarch
8. Sauce
9. 1/2 cup cornstarch
10. 1/4 cup water
11. 1 1/2 teaspoons fresh garlic, minced
12. 3/4 cup sugar
13. 1/2 cup soy sauce
14. 1/4 cup white vinegar
15. 1/4 cup sherry wine or 1/4 cup white wine
16. 14 1/2 ounces chicken broth

Instructions

1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
2. 2
3. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
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5. Drain on paper towels. Keep warm-
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7. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
8. 5
9. Add green onions and hot peppers and stir fry about 30 seconds.
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11. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
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13. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
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15. Serve over rice.