Mean Guy's General Tso's Chicken

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Steps for Mean Guy's General Tso's Chicken

Here's a step-by-step instructions for making Mean Guy's General Tso's Chicken:

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.

Flavorful Sauce: Mean Guy's General Tso's Chicken features a perfectly balanced sauce that combines sweet, spicy, and savory elements, creating a rich and satisfying flavor profile. The blend of soy sauce, garlic, ginger, and chili peppers ensures that every bite is bursting with deliciousness, making it a standout dish in any Chinese cuisine selection.
High-Quality Ingredients: This dish is made with high-quality, fresh chicken and locally sourced vegetables, which not only enhance the overall taste but also provide a healthier option compared to many other takeout offerings. The commitment to using premium ingredients ensures that diners enjoy a meal that is both delectable and good for them.
Perfect Crunch: The chicken is expertly battered and fried to achieve a satisfying crunch that contrasts beautifully with the tender, juicy meat inside. This delightful texture adds to the overall eating experience, making it a favorite for those who appreciate a well-executed fried dish.

Yield: 4 Servings

Total Time: 40

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.

Ensure the chicken is marinated properly for at least 30 minutes to enhance flavor and tenderness; a combination of soy sauce, rice vinegar, and cornstarch will help achieve the perfect texture and taste.
Fry the chicken in batches at the right temperature (around 350°F) to achieve a crispy exterior without overcooking; avoid overcrowding the pan to maintain consistent oil temperature for optimal frying results.