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This is pretty much General Tso's chicken but I modified it to give it more heat. This is noticibly hot but it's not unbearable.

General Dead's Chicken

Ingredients (chicken):

  • 2 chicken thighs
  • 2 Tbsp Shaoxing Wine
  • 1 Tbsp soy sauce
  • 2 cloves of garlic (grated)
  • 1 inch knob of ginger (grated)
  • pinch of salt

Recommended marinade time, 45 min or overnight (optimal)

Ingredients (dredge):

  • 2 cups of flour
  • 1 cup of corn starch
  • 2 eggs (whites)

Ingredients (sauce):

  • 1 Tbsp Shaoxing Wine
  • ½ cup chicken stock
  • 3 Tbsp soy sauce
  • 1 Tbsp mirin
  • 3 Tbsp sugar
  • 1 tsp msg
  • 4 cloves of garlic (minced)
  • 2 inch knob of ginger (minced)
  • 1 tsp chili flakes
  • 1 habanero pepper (diced)
  • 1 Tbsp cornstarch
  • 1 ½ Tbsp vinegar

Instructions:

  1. Put egg whites in bowl, whisk.
  2. Mix cornstarch and vinegar to make a slurry.
  3. Put cornstarch and flour in separate bowl, mix.
  4. Put chicken in the cornstarch-flour, mix until chicken is coated.
  5. Put chicken in the egg whites, mix until chicken is coated.
  6. Put chicken in the cornstarch-flour, mix until chicken is coated.
  7. Remove chicen from dredge and deep fry chicken at 375 °F for 3 minutes or until light golden-brown.
  8. In pan on medium heat, add oil, garlic, and ginger. Sautee until garlic is slightly brown.
  9. Add sugar, msg, chili flakes, and habanero pepper. Mix until sugar has dissolved.
  10. Add shaoxing wine, cook for 10 seconds.
  11. Add chicken stock, soy sauce, and mirin.
  12. Bring to simmer.
  13. Stream in cornstarch slurry. Stir until you notice the sauce has thickened.
  14. Add chicken. Toss until evenly coated.