General Tso'S Chicken

• 2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes
• 2 eggs
• 1/4 cup cornstarch (or a little more)
• salt and pepper to taste
• 1/3 cup soy sauce
• 5 cloves garlic, minced
• a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste)
• 1/4 cup hoisin sauce
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 tablespoon mirin or sherry or white wine (whatever you have on hand)
• 1 cup cornstarch
• thai birds' eye chilies to taste
• 1 bunch green onions, chopped
• 1 head broccoli florets, steamed
• 6 cups steamed rice (more or less)

1. Beat the egg with the salt and pepper and cornstarch until thoroughly combined.
2. Pour over chicken and mix through.
3. Let this rest for about 15 minutes or so, while you chop what needs to be chopped, mince what needs to be minced and mix up the sauce.
4. Whisk together the soy, garlic, ginger, hoisin, sugar, vinegar and wine and set aside.
5. Dredge the chicken pieces in cornstarch, shaking off excess. I like to use the ziplock bag trick (place cornstarch and chicken in a large ziplock bag and shake it like you mean it) for this, because it's faster, less messy, and a nice little aerobic workout for my flabby arms. lmfao
6. Heat about 3 cups of oil (I like to use sunflower, but peanut or soy work too) in your wok to just below the smoking point.
7. CAREFULLY add chicken, piece by piece (so they don't stick together). Use tongs to do this, so you don't burn yourself.
8. Fry chicken until just cooked through (it doesn't need to be really browned, just cooked), then remove with a spider or slotted spoon and drain on paper towels. You'll probably have to do a few batches.
9. When all the chicken is cooked and being drained of excess oil, drain out most of the oil from the wok. Leave just a bit to coat the bottom, not too much.
10. Add the sauce ingredients and chilies and stir around (still over high heat) until it thickens into a glaze like consistency.
11. Add in the chicken and toss it around to coat.
12. Add green onion and toss again.
13. It's done!
14. Serve over rice with steamed broccoli.

chicken, eggs, cornstarch, salt, soy sauce, garlic, generous knob, hoisin sauce, sugar, rice vinegar, sherry, cornstarch, thai, green onions, broccoli florets, steamed rice

Taken from www.epicurious.com/recipes/member/views/general-tsos-chicken-50003623 (may not work)