General Tso's Chicken

Ingredients

• 10 oz boneless skinless chicken meat (thigh or breast), cut into
• bite-sized pieces
• 1/2 Tablespoon Shaoxing wine
• Pinch of salt
• 1/3 cup cornstarch
• Oil for deep frying
• 1 1/2 Tablespoons oil
• 3 slices peeled ginger, finely minced
• 1 clove garlic, finely minced
• 4-5 dried red chiles, rinsed and deseeded
• 2 stalks scallion, white-part only, cut into 1-inch lengths

Sauce

• 2 1/2 -- 3 Tablespoons Chinese rice vinegar
• 2 1/2 Tablespoons light soy sauce
• 1/2 Tablespoon dark soy sauce
• 1 teaspoon Hoisin sauce
• 1/2 cup water
• 2 1/2 Tablespoons sugar
• 1/2 Tablespoon Shaoxing Wine
• 1 scant Tablespoon corn starch

Directions

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, and drain on paper towels.

Heat up a wok with 1 1/2 Tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.