Hi men!

I’m eventually sharing my version of General Tso’s Chicken recipe today! YAY!!

Hope you guys are excited as I'm about this recipe!

It's hot, tangy, slightly sweet and filled with flavors!! UMMM!!!

Actually, I’ve never had General Tso’s Chicken until I got the recipe requesting from you guys. I’ve never gave a chance, although I heard about this tasty chicken!

But since I had to re create the recipe, I tried I eventually could produce my own recipe and a few General Tso’s Chicken from Chinese restaurant that was different!

I know, I know, I always brag about my food but man, that is a real deal Genral Tso’s Chicken! He would be really proud of this girl that is Korean!

I hope you guys give this recipe a try and love at home!! So much better than from Chinese restaurants out there!!

INGREDIENTS

Marinade for the Chicken

1 tsp. baking soda

¼ teaspoon. black pepper

2 teaspoons. shaoxing wine (Chinese cooking wine)

2 Tbs. sugar

1 Tbs. sambal

1 Tbs. soy sauce

3 Tbs. white vinegar

2 Tbs.

1 tsp. corn starch

For the Batter

1 egg

For Frying & Stirfry

frying oil

2 tsp.

5 to 6 dehydrated chili

4 cloves garlic, roughly chopped

DIRECTIONS

In a mixing bowl, combine all ingredients of marinade for chicken; mix well with your hand and set aside.

Set aside.

Pour frying oil into your wok 1- inch deep. (My wok wanted about 2 cups, but it’s depending in your wok size.) Heat oil over medium-high heat to 325°F (160°C).

Oil is heating up, add egg and corn starch into marinated chicken. Mix with your hand.

Carefully add half number of chicken into wok one. Make sure that the chicken does’t stick to each other and not crowed the pot. (You have to do 2 or 3 batches) Fry chicken for 2 to 3 minutes and turn it around, cook 2 more minutes or until chicken is completely cooked and golden. Gently take out them from wok to wide bowl or a plate that. Repeat with remainder of chicken. Set aside.

Let it cool completely, so they will be ready to fry one more time! This double frying procedure will make continue longer and the chicken incredibly crunch.

Deep fry the cooled once -deep fried chicken yet another time, about 1 minute. Softly take them out from wok to your plate or wide bowl that lined with paper towels. Repeat with remainder of chicken.

Pour oil out into a heat proof bowl. So you could reuse it another time if you would like to use this oil again, let them cool as you are cooking and eating and then filter through a paper towel lined strainer.

Wipe your wok lightly, inside and out. Add 2 tsp. Chili oil with chili flakes, dried chili and chopped garlic into cold wok heat the wok over medium-high heat. Keep stirring with a spatula until it is possible to smell the scent from garlic and chili (Be careful to not burn the garlic pieces!), about 45 second to 1 minute.

Stir we made before and add into the wok. Keep stirring as the sauce gets thicken and boiling, it takes about 1 to 2 minutes.

Add fried chicken and toss everything together and let chicken coated with sauce evenly all over, about 30 second. Remove from heat.

Transfer to a serving plate and appreciate with warm cooked rice or noodles!