This recipe is a restaurant favorite, it is based on an authentic Hunan dish roughly translated into “ancestor meeting-place chicken”.
Ingredients
| For the Chicken | For the sauce |
| 1-pound chicken (boneless thighs) | 2 tablespoons dark soy sauce |
| 1 tablespoon soy sauce (light) | 1 tablespoon rice vinegar |
| 1 large egg (lightly beaten) | 1 tablespoon panela |
| Black or white pepper (freshly ground to taste) | 3 tablespoons chicken broth (or water) |
| Cornstarch (as needed) | 1 tablespoon ginger (minced) |
| 3 to 4 cups olive oil (as needed for deep-frying and stir-frying) | 2 tablespoons Chinese rice wine (or dry sherry) |
| 3 green onions (thinly sliced) | 2 teaspoons garlic (minced) |
| 5 to 10 small dried red chili peppers (to taste) | Optional: 2 teaspoons cornstarch for thickening the sauce |
Steps to make it
- Cut the chicken into one-inch cubes, combine these cubes with the light soy sauce, egg, and pepper.
- Add enough cornstarch to coat the chicken, using chopsticks or your fingers to mix it in.
- In a small bowl, combine all the ingredients mentioned for the sauce, stirring to dissolve the sugar.
- Set aside.
- Heat the olive oil in a wok, then drop the chicken cubes into the wok (a few pieces at the time) and deep-fry until crispy (3-4 minutes). Remove the cubes and drain on paper towels.
- Drain and clean out the wok. Heat two tablespoons olive oil and add the green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
- Bring the deep-fried chicken cubes back into the wok and stir-fry until the chicken cubes are browned (about 1 minute).
- Push the chicken up to sides of the wok. Give the sauce a quick re-stir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 to 2 minutes to thicken.
- Push the chicken into the sauce and mix. Cook and stir for another 2 minutes until the chicken is nicely coated with the sauce.
- Serve immediately.
Source: https://www.thespruceeats.com/general-tsos-chicken-694905
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