General Tso's Chicken

You can adjust heat to taste by adding chili paste to the sauce. You can use regular flour in place of the potato starch/flour. Potato startch makes the coating even crispier. Yummy.

Ingredients:

1½ – 2 pounds chicken breast, cubed

Vegetable oil

3 tablespoons scallions, chopped

Marinade

3 teaspoons soy sauce

2 teaspoons sugar

½ teaspoon salt

2 teaspoons white wine

1 teaspoon white pepper

1 egg

1 teaspoon garlic powder

½ teaspoon ginger, minced

2 teaspoons cornstarch
½ teaspoon baking soda

Sauce

¼ cup soy sauce

¼ cup sugar

¼ cup ketchup

4 tablespoons vinegar

¼ cup water

4 tablespoons white wine

Red chili sauce to taste
2 tablespoons cornstarch
3 tablespoons potato starch/flour

Directions:

1.  Pound chicken and cut into 1” cubes. Mix marinade ingredients and add to chicken. Let marinate for 30 minutes.

2.  Mix cornstarch and potato starch and add to marinated chicken. Mix well.

3.  Heat oil in wok/skillet over medium high heat. Cook chicken in batches and remove to a paper towel lined plate to drain. Once all of the chicken is cooked, wipe excess oil out of wok and add sauce ingredients and cook until bubbly. Add chicken to sauce and mix well. Cook until heated through and serve. Garnish with scallions.