General Tso's Chicken

One of my faves, and so easy to make at home. You can adjust the seasonings and heat to your liking, there isn't too much breading .. Go for it! What do you have to lose?

~Sauce~

1 C cornstarch
1/2 C water
3t minced garlic
2 1/2 t minced fresh ginger root
3/4 C sugar
1/2 cup Hoisin Sauce ( Found in Asian aisle)
3/4 C soy sauce
1/2 C white vinegar
1/2 C dry sherry/ Chinese wine (no cooking wine pls.)
3 C hot chicken broth

3 lbs. deboned dark chicken meat, cut in cubes,( I use boneless chicken breast)
1/4 C soy sauce
1 t white pepper
1 egg
1 C cornstarch
Vegetable oil for deep frying
1/2 t chili flakes (Optional)
1/4 C of chopped chives or green onions for garnish
. Mix 1C cornstarch with 1/2 C water to make a slurry. Add garlic, ginger, sugar, 1/2 C soy sauce, vinegar, wine, chicken broth. Stir until sugar dissolves. Set aside.

2. Mix chicken, 1/4 C soy sauce, pepper, stir in egg. Add 1 C cornstrach and mix until chicken are coated evenly. Add 1/2 C of oil to help separate pieces. Deep fry at 350 degrees F until crispy. Drain and set aside.

Mix chicken and sauce together or pour sauce over chicken.

She recommends serving with white steamed rice and stir fried veggies. I have used green beans, peppers, onions.. ect.