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General Tso's Chicken
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| General Tso's Chicken Ingredients | |
| 4 cups | peanut oil for frying |
| 2 | eggs |
| 1 teaspoon | sesame oil |
| 1/2 cup | cornstarch |
| 1 pound | skinless, boneless chicken thighs, cut into bite-sized pieces |
| 1 1/2 tablespoons | rice vinegar |
| 2 tablespoons | rice wine |
| 3 tablespoons | white sugar |
| 3 tablespoons | soy sauce |
| 1 teaspoon | sesame oil |
| 1 tablespoon | banana ketchup |
| 2 tablespoons | peanut oil |
| 6 dried whole red chilies | |
| 1/2 cup | diced onion |
| 1 tablespoon | minced garlic |
| 1 tablespoon | orange zest |
| 2 tablespoons | minced green onions |
| 1 tablespoon | toasted sesame seeds |
Directions
Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.
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