General Tso's Chicken (Tso Chung Gai)

For the Chicken

• 1 large egg, beaten
• 1/4 teaspoon salt
• 1 pinch black pepper
• 2 tablespoons cornstarch
• 1 lb boneless skinless chicken thigh, cut into 1 inch cubes

For the Sauce

• 2 1/2 tablespoons dark soy sauce
• 1 teaspoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 tablespoons hoisin sauce
• 3 teaspoons sugar
• 3 teaspoons chinese rice wine vinegar
• 1 1/2 teaspoons dry sherry

For the Rest

• peanut oil
• cornstarch, for dusting
• 8 small dried hot chili peppers
• 1/4 cup finely sliced green onion
• 4 cups broccoli floret, steamed

Directions

1. 1

   Mix together egg, salt, black pepper, and cornstarch in a bowl.

2. 2

   Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.

3. 3

   In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.

4. 4

   Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.

5. 5

   With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.

6. 6

   Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.

7. 7

   turn off heat, and remove chicken with a wire strainer and drain over a bowl.

8. 8

   Pour off all but 1 1/2 tbsp. of the oil from the wok.

9. 9

   Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.

10. 10

    Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.

11. 11

    Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze

12. 12

    add chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.

13. 13

    Place on platter; and garnish with steamed broccoli florets.

14. 14

    Serve with rice.