joe's general tso's chicken

Ingredients

• Servings: 3
• 4 cups vegetable oil for frying
• 3 eggs
• 1/2 cup cornstarch
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 5 dried red pepper pods
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons rice
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 3 green onions, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the eggs in a mixing bowl until smooth. stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. drain on a paper towel-lined plate.
• heat the vegetable oil in a wok or large skillet over high heat. stir in the dried peppers, and cook for about 30 seconds until the color brightens. add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. stir the vinegar, rice , sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. garnish with green onions to serve.