GENERAL TSO CHICKEN

General Tso Chicken

For the Marinade:
· 2 tablespoons dark soy sauce
· 2 tablespoons rice wine
· 1/4 teaspoon baking soda
· 3 tablespoons corn starch
· 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
· For the Dry Coating
· 1/2 cup flour
· 1/2 cup cornstarch
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· For the Sauce:
· 3 tablespoons dark soy sauce
· 2 tablespoons Chinese rice vinegar or distilled white vinegar
· 4 tablespoons brown sugar
· 1 tablespoon corn starch
· 2 teaspoons vegetable oil
· 2 teaspoons garlic powder
· 2 teaspoons ginger
· 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
· 4 small dried red Chinese chilies
· To Finish:
· 1 quart vegetable, oil for deep frying
· Steamed white rice for serving
Directions

For the Marinade: . Add soy sauce, wine, and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well blended. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

For the Sauce: Combine soy sauce, wine, vinegar, sugar, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.

To Finish: Heat 1 quart vegetable, oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working one piece at a time, transfer chicken from marinade

to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 8 minutes. Transfer chicken to a paper towel-lined plate to drain.

Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice