My favorite too. There's just something about this gingery tangy sauce that I crave.
1 1/2 tsp sesame oil
1 egg white
1 Tbsp soy sauce
1/4 cup cornstarch
1 lb skinless boneless chicken, trimmed and cut
In a large mixing bowl, stir together marinade ingredients. Add chicken and coat thoroughly. Let stand at room temperature for 20 minutes. make sauce.
General Tso’s Sauce
1 cup water with 3tbl. chicken base or bullion dissolved in it.
2 tsp- Chili garlic sauce found in the Asian aisle of your grocer, or use chili-garlic-sauce
3 Tbsp sugar
1/4 cup soy sauce
1 Tbsp cornstarch
4 scallions, thinly sliced
In a separate small mixing bowl, whisk together sauce ingredients.
2 Tbsp ginger, finely chopped, ... maybe 1/2 tbsp pureed ginger
2 cloves garlic, minced
5 dried bird chilies
Heat a dash of oil in a large saucepan. Add bird chilis,ginger and garlic and cook until fragrant, 1-2 minutes. Stir in General Tso’s sauce and cook until thick and glossy. Keep sauce warm over low heat.
In a large, deep skillet, heat 1/2 inch of oil until bubbly.
Add chicken, one piece at a time and fry over high heat, turning once or twice until brown and crispy, about 4 minutes.
Drain chicken on a plate lined with paper towels. Then immediately add chicken to sauce, along with scallions. Cook until just coated, about 30 seconds. Serve with steamed broccoli and rice.