General Tao's Chicken

YIELD ~5 servings
May prep all or none ahead if desired:
-Freeze the meat and let sit out at room temp for 1 hour before cutting
-marinate meat over night in refrigerator, bring to room temp before battering or frying
-mix sauce together



MARINADE for at least 20 minutes
3 boneless, skinless chicken breasts, cut into bite size pieces
2 TBS rice wine  
2 TBS soy sauce
1 tsp sesame oil
3 TBS cornstarch


MIX SAUCE:  
3 TBS soy sauce
2 TBS rice wine
3 TBS ketchup
1/3 cup brown sugar
1 TBS sambal garlic red chili paste 
2 tsp rice vinegar
2 tsp cornstarch
Mix together in a small bowl and set aside.

BATTER: (MAY ALSO USE FOR SWEET & SOUR or ORANGE CHICKEN)
1/2 cup flour
3/4 cup cornstarch
1 tsp baking soda 
(mix together first three ingredients, add the following separately, oil last)
1 cup water (room temp)
1 egg
2 TBS oil

OTHER:
1 TBS fresh ginger root chopped
1 TBS garlic, minced
oil for deep frying
puffed rice noodle (If using, cook in oil first, before cooking chicken)


Heat the oil to 375 degrees. Mix the marinated chicken with the batter, slowly add once piece at a time to the hot oil, cook until the chicken is golden brown. (Don't overcrowd the oil or the chicken won't get crispy). When all the chicken is done, add 2 TBS oil to wok, add ginger and garlic and cook for a minute until you can smell it. Pour the sauce into the wok and cook for 3-4 minutes until it starts to thicken; then add the chicken to the sauce. Quickly toss together until all chicken is coated and serve right away on a puffed rice noodle bed or by itself. 


VARIATION: Don't batter and deep fry chicken. Add green peppers and green onions. Yum. 




from Meiling Dawson (Orson Gygi cooking class)