General Tso's Chicken Print this recipe
I got this recipe off of recipezaar.com. This requires deboning one of our chickens. Keep checking back for instructions on “deboning a chicken” coming soon!

For the Chicken:
2 large eggs, beaten
1 teaspoon salt
1/4 t. black pepper
4 tablespoons cornstarch
2-3 lb boneless skinless chicken thighs and breasts, cut into 1 inch cubes

For the Sauce:
5 tablespoons dark soy sauce
2 teaspoon minced garlic
2 tablespoon minced fresh ginger
4 tablespoons hoisin sauce (in the same section as the soy sauces)
6 teaspoons sugar
6 teaspoons chinese rice wine vinegar

For the Rest:
peanut oil
vegetable oil
cornstarch, for dusting
8 small dried hot chili peppers (optional for added spice)
1/4 cup finely sliced green onions (optional)

1. Mix together egg, salt, black pepper, and cornstarch in a bowl.
2. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3. In a small bowl, combine soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar; reserve.
4. Heat skillet (original recipe calls for a wok, but my electric skillet worked just fine!) over high heat for a minute or so; add about 2 cups of peanut oil and 2 cups vegetable oil to skillet, and heat to 350 degrees F.
5. With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil. (You can also put the cornstarch in a zip lock bag, put the chicken in the bag and shake).
6. Fry chicken pieces until browned and crisp.

Recipe cont'd...