Joe's General Tso's Chicken

Ingredients

• cup svegetable oil for frying
• eggs
• 1/2 cup cornstarch
• pound skinless, boneless chicken thighs, cut into bite-sized piece s
• tablespoon vegetable oil
• dried red chile pepper pods
• tablespoon swhite sugar
• tablespoon ssoy sauce
• tablespoon srice wine
• 1/2 tablespoon srice wine vinegar
• teaspoon scornstarch
• green onions, thinly slice d

Instructions

1. Heat 4 cups vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat eggs in a bowl until smooth; whisk in ½ cup cornstarch until no lumps remain. Add chicken; toss until evenly coated in batter.
3. Lower chicken carefully into the hot oil in batches; fry until pieces turn golden brown and begin to float, about 3 minutes. Transfer to a paper towel lined plate to drain. Repeat with remaining chicken.
4. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add dried chiles; cook until color brightens, about 30 seconds. Add chicken; cook until turns a deep, golden brown, about 3 minutes.
5. Whisk sugar, soy sauce, rice wine, rice wine vinegar, and 2 teaspoons cornstarch together in a small bowl. Stir into wok; boil until sauce thickens and is no longer cloudy, about 2 minutes. Garnish servings with green onions.

Tips

The nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.