This is an easy recipe that will make your friends and family happy. Make sure you make a lot of it because this is going to be a success.
Ingredients (serves 4):
For the chicken:
2 quarts vegetable oil for frying
1 cup rice wine
¼ cup soy sauce
500 g boneless, skinless chicken fillets (cubed)
1 cup flour
1 tablespoon salt
For the general tso’s sauce:
1 tablespoon vegetable oil
2 cloves fresh garlic, minced
1 teaspoon fresh grated ginger
½ cup dried chili pods
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar (may be substituted by white wine vinegar)
¼ cup sugar
1 tablespoon cornstarch mixture (equal parts cornstarch and water, mixed)
For the garnish:
¼ cup green onions, chopped
In a large bowl, combine 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated. Fill a large pan with oil level of 5 cm of vegetable oil. Heat oil to 365˚F/185˚C. Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes.
Remove chicken from oil and set aside to drain on kitchen towel or a wire rack. In a large frying pan, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling. Add cornstarch mixture, stirring frequently. The sauce should begin to thicken in a minute or less. Add cooked chicken pieces, stirring them to coat with the sauce. Remove from heat and garnish with green onions and rice. Alternatively you can keep the chicken pieces warm in oven and spion the sauce over just before serving.