General Tso Chicken

• marinade sauce
• 1/2 cup hoisin sauce
• 1/4 cup white vinegar
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 4 boneless, skinless chicken breasts cut into 1 inch pieces
• 1 tablespoon vegetable oil
• 4 garlic cloves minced
• 2 tablespoons fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 egg whites
• 1 1/2 cups cornstarch
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 4 cups vegetable oil
• 2 green onions optional

1. Marinade: whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl
2. Remove 6 tbsp of marinade and add to a gallon zip lock bag along with the chicken. Move to fridge for at least 30 minutes. Keep remaining marinade in bowl.
3. Heat 1 Tbsp oil in a large skillet until shimmering
4. Add garlic, ginger, and red pepper flakes, cook until fragrant
5. Add 2 cups of the marinade to the skillet (there will be leftover in the bowl) and simmer.
6. Whisk constantly until the mixture is dark brown and thickened.
7. Remove sauce from heat, cover, and keep warm
8. Whisk egg whites in a shallow dish until foamy, set aside
9. In a shallow dish, combine cornstarch, flour, baking soda, and remaining marinade. Mix until it resembles coarse meal.
10. Remove chicken from fridge. Pat chicken dry.
11. Toss half the chicken into the egg whites until coated.
12. Dredge chicken in flour mixture, pressing to adhere.
13. Transfer chicken to a plate and repeat with remaining chicken.
14. Heat remaining oil in a dutch oven to 350 degrees.
15. Fry half the chicken until golden brown (about 3 minutes) turning halfway through.
16. Place on paper towels to drain.
17. Warm the sauce until simmering. Add chicken. Toss and serve.

marinade sauce, hoisin sauce, white vinegar, soy sauce, sugar, cornstarch, water, chicken breasts, vegetable oil, garlic, fresh ginger, red pepper, egg whites, cornstarch, flour, baking soda, vegetable oil, green onions

Taken from www.yummly.com/recipe/General-Tso-Chicken-1531212 (may not work)