General Tso’s Chicken

1. Hoisin-Soy mixture for Overnight Marinate
   • 1/2 C Hoisin
   • 3 TBL soy
   • 2 TBL Rice wine vinegar
   • granulated sugar
   • salt
   • 2 TBL corn starch
   • ginger
   • garlic
2. Cut up chicken thigh and put into a Zip Lock bag
3. Put sauce into a pan and heat until it thickens
4. Let cool then pour into the bag with the chicken and let marinate 2-14 hours
   – NEXT DAY
5. Bowl 1:  1 beaten egg and 1 C buttermilk
6. Bowl 2:  1/2 C corn starch,  3/4 C AP Flour dredge and 1 TBL GTP
7. –
8. FRY at 350º oil for 8-10 minutes or BAKE in the oven at 425º for 15 minutes
9. Make sweet sour topping sauce
   • 2 TBL rice wine vinegar
   • 2 TBL soy sauce
   • 3 TBL hoisin sauce
   • a squirt of siracha
   • 1 TBL corn starch
   • 3/4 C chicken broth
10. Add toasted sesame seed oil to a large hot sauce pan
11. Add minced garlic and minced fresh ginger
12. Stir for about 60 seconds, then add topping sauce into pan
13. OPT:  Crushed red pepper flakes or GTP
14. Simmer and thicken
15. When chicken is done, put into the sauce pan and toss
16. Serve over rice and top with chives

See also Sweet and Sour Chicken