Recipes/GeneralTsoChicken

Sauce

Adapted from http://allrecipes.com/recipe/general-tsaos-chicken-ii

 * 1/4 cup peanut oil
 * 2 cloves garlic, minced
 * Zest and juice from one medium orange
 * 1/4 cup soy sauce
 * 3 tbsp chicken broth
 * 1/2 cup white sugar
 * 1/4 teaspoon ground ginger
 * 1 tbsp rice vinegar
 * 2 tsp sesame oil
 * 2 tsp cornstarch
 * 1/4 cup water

  1. Heat peanut oil (1/4C) in small pot over high heat
  2. Add garlic (2 cloves) and 1/2 the orange zest. Fry until garlic is golden brown.
  3. Add:
    1. remaining zest (1/2 of original)
    2. juice (all of original)
    3. soy sauce (1/4 C)
    4. chicken broth (3 Tbsp)
    5. sugar (1/2C)
    6. ginger (1/4 tsp)
    7. vinegar (1 Tbsp)
    8. sesame oil (2 tsp)
  4. Bring to a boil and cook for 3 minutes.
  5. Dissolve cornstarch (2 tsp) in water (1/4C), and stir into the boiling sauce.
  6. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the sauce into the chicken

Chicken lumps

Based on http://www.seriouseats.com/recipes/2014/04/the-best-general-tsos-chicken-food-lab-chinese-recipe.html

Begin by preheating fryer to 350F / 175C

Flavor base

 * 2 egg whites
 * 1/4 cup dark soy sauce
 * 1/4 cup Shaoxing wine (whatever the fuck that is)
 * 1/4 cup vodka (80 proof/40%)

  1. Beat egg whites (2) in medium bowl until lightly foamy
  2. Add soy sauce, wine, and vodka (1/4 C each). Whisk to combine.
  3. Set aside 1/2 of marinade base in small bowl.

Marinade and marinated chicken

 * 1/2 of flavor base (in medium bowl)
 * 3/8 cup (6 Tbsp) cornstarch
 * 1/2 tsp baking soda
 * 2 lb chicken, cubed

  1. Mix cornstarch (6 Tbsp) and soda (1/2 tsp) into flavor base.
  2. Add chicken, stir to coat
  3. Set aside while making coating

Coating

 * 1 cup flour, /gluten free/
 * 1 cup cornstarch
 * 1 tsp salt
 * 1 tsp baking powder
 * 1/2 of flavor base (in small bowl)

  1. Combine dry ingredients in large bowl, whisk until homogeneous
  2. Add reserved flavor base from small bowl
  3. Whisk until coarsely clumpy.

Chicken

 * Fry oil (preheat to 350F / 175C)
 * Coating in large bowl
 * Marinated chicken

  1. Add chicken to coating one piece at a time, tossing to coat at each piece.
  2. Press dry mixture onto each piece of chicken with hands, coating thoroughly.
  3. Fry in small batches until crispy (approx. 4 minutes per batch)
  4. Cover with sauce or serve with sauce separate