Noble House General's Chicken

Name: Noble House General's Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 large egg whites; 6 tablespoons cornstarch; 6 tablespoons Chinese wine (Shaoxing Wine) or 6 tablespoons dry sherry (Shaoxing Wine); 6 tablespoons soy sauce; 1 lb chicken thigh, skinless; 1/2 cup chicken stock; 4 teaspoons white vinegar; 4 teaspoons sugar; vegetable oil, for frying; 6 red chili peppers, dehydrated; 2 tablespoons garlic, minced; 2 tablespoons ginger, minced; 1/2 teaspoon red pepper flakes; 1/2 cup green onion, sliced; green onion, sliced on the bias, garnish; hot steamed white rice (accompaniment)

Submitted by Member 610488

"This is a recipe from the local Chinese restaurant for General Tso's Chicken that is wonderful. Time listed does not include marinade time."

Download

Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

2 large egg whites
6 tablespoons cornstarch
6 tablespoons Chinese wine (Shaoxing Wine) or 6 tablespoons dry sherry (Shaoxing Wine)
6 tablespoons soy sauce
1 lb chicken thigh, skinless
¹⁄₂ cup chicken stock
4 teaspoons white vinegar
4 teaspoons sugar
vegetable oil, for frying
6 red chili peppers, dehydrated
2 tablespoons garlic, minced
2 tablespoons ginger, minced
¹⁄₂ teaspoon red pepper flakes
¹⁄₂ cup green onion, sliced
green onion, sliced on the bias, garnish
hot steamed white rice (accompaniment)

directions

In a bowl, whisk together the egg whites, 4 tablespoons of the cornstarch, 4 tablespoons of the wine, and 2 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth. Add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350°F.
Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2-4 minutes. Remove and drain on paper towels.
Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the additional green onions. Serve with hot rice.