General Tsos Chicken
-------------Sauce Ingredients------------
1/2 C Cornstarch
1/4 C Water
1 Tbsp Garlic
1 Tbsp Fresh Ginger, peeled and minced
3/4 C Sugar
1/2 C Soy Sauce
1/4 C Dry White Wine
8 Oz Chicken Broth
-------------Ingredients for the Meat------------
2 Lb Boneless, Skinless Chicken Breasts cut into 1 inch chunks
1/4 C Soy Sauce
1 Egg, beaten
1 C Cornstarch
1 Tbsp Red Pepper Flakes
2 C Vegetable Oil
-------------Preparation------------
For the Sauce: Put all of the ingredients together in a quart sized jar and shake. Place in your fridge.
For the Chicken: In a large bowl, mix the chicken, soy sauce, and red pepper flakes. Stir in the egg and add the cornstarch. Mix the chicken pieces together until every piece is fully coated.
Heat a deep fryer to 350 degrees and fry the chicken (depending on the size of your fryer or if your just using a stock pot make sure you don't overfill with chicken- I did 2 batches so the chicken wouldn't stick together). Once done, place chicken on a plate covered with paper towels.
For the Sauce: Shake the sauce and pour into a warm skillet. Heat until it starts boiling, then reduce heat and stir every minute until thick. Add the chicken to the sauce and increase the heat. Cook until the chicken and sauce bubbles.
Serve with Egg Fried Rice
EGG FRIED RICE
--------------INGREDIENTS-----------------
2 Cups Cooked Rice
2 Tbsp Sesame Oil
1 White Onion, chopped
1/2 Bag of Frozen Peas and Carrots, thawed
2-3 Tbsp Soy Sauce
2 Eggs, lightly beaten
---------PREPARATION--------
Preheat a large skillet or wok to medium heat. Pour in the sesame oil and add the white onion and peas and carrots. Fry until tender.
Slide the veggies to the side and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
Once cooked, mix the eggs and veggies together.
Add the rice to the veggie-egg mixture. Pour the soy sauce on top and fry until fully heated.
