2lbchicken thighsboneless, skin on, cut into bite size
1.5ccold water/beer/club soda
General Tso Sauce
4ozlight soy sauce
7mediumpiece of gingersmashed
broccoliboiled, as needed
steamed riceas needed
dry chilies or whole fresh chiliesas needed
vegetable oilfor frying, as needed
In a mixing bowl, combine chicken and marinade mixture and let them marinade for 30 minutes.
In your largest mixing bowl, combine all batter ingredients whisk to incorporate everything well. Set aside, let the batter rest for at least 30 minutes.
General Tso sauce
In a double bottom sauce pan, combine all ingredients on medium high heat. Bring to boiling point then reduce the heat immediately to medium-low setting, simmer the mixture for 10 minutes. Let ginger and garlic steep in the mixture for an hour. Then strain the liquid and store in an airtight container for up to 2 weeks in a fridge.
Before turn off the heat, at the slurry in and give the mixture a few stirs. The sauce should coat the back of your spoon perfectly. Let ginger and garlic steep in the mixture for an hour. Then strain the liquid and store in an airtight container for up to 2 weeks in a fridge.
If the sauce becomes too thick after refrigerating or at any point, add 1 to 2 tbsp of water or pineapple juice to thin it out.
In a shallow frying pan, add enough oil and bring it to 350F - 375F. Carefully dip marinated chicken in the batter then deep fry. Work in small batch, 7-10 pieces of chicken at a time. Fry approximately 5-8 minutes for each batch.
Proceed until all pieces of chicken are done with frying.
Cooking General Tso's chicken
In a double bottom sauteed pan on medium high heat, add about 1 tbsp of vegetable oil, then add 10-15 pieces of batter fried chicken and few chilies. Give the pan a few shake. Add enough General Tso sauce to coat all chicken pieces evenly. Turn off the heat.
Serve General Tso's chicken immediately with boiled broccoli and steamed rice. Enjoy!