General Tso's Chicken

Whenever we go to a Chinese restaurant we always order the General Tso's Chicken.  While it really isn't an authentic Chinese dish, having been created on American soil, it is a family favorite.  I've never made it before, so I thought I would give it a try when I saw a version of it in one of my Food and Wine Magazines.  The chicken itself is crispy and the sauce is spicy, with a hint of sweet.  As with a lot of Asian dishes the list of ingredients is a bit long, but this dish goes together easily.

General Tso's Chicken (Adapted from Food and Wine)

4 servings

• 1 ½ teaspoons toasted sesame oil
• 1 large egg white
• ¼ cup plus 1 tablespoon soy sauce
• ¼ cup plus 3 tablespoons cornstarch
• 1 pound skinless, boneless chicken thighs  into 1-inch pieces
• 1 cup low-sodium chicken broth
• 3 tablespoons sugar
• 1 teaspoon chili garlic sauce
• 1 tablespoon vegetable oil, plus more for frying
• 2 tablespoon grated fresh ginger
• 2 large garlic cloves minced
• 1 small bunch green onions thinly sliced

Directions:

1. In a medium bowl combine the sesame oil, egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons cornstarch.  Add the chicken, turning to coat and then let stand at room temperature for 20 minutes.
2. In another bowl mix together the chicken broth with the  sugar, chili-garlic sauce,  remaining 1/4 cup soy sauce and 1 tablespoon cornstarch.
3. In a sauce pan saute the ginger and garlic in 1 tablespoon vegetable oil over medium-high heat until fragrant, about 30 seconds.  Stir in the broth mix and cook until thickened and glossy, about 3 minutes stirring continuously.  Keep warm over low heat until the chicken is cooked.
4. In a wok or deep skillet heat about 1/2-inch vegetable oil over medium-high heat until shimmering.  Carefully add the chicken one piece at a time and fry until brown and crisp, turning once, about 4 minutes.  You may need to fry the chicken in two batches, so that the chicken pieces are not crowded.  Drain on paper towels and add to sauce stirring well to coat.  Serve topped with green onions.