Hi men!

Today, I’m finally sharing my variation of General Tso’s Chicken recipe! YAY!!

Hope you guys are excited as I'm about this recipe!

It truly is spicy, tangy, slightly sweet and filled with flavors!! UMMM!!!

Actually, I’ve never had General Tso’s Chicken until I got the recipe requesting from you guys. I heard about this delectable chicken, but I’ve never gave a chance!

But since I had to re create the recipe, I tried a few General Tso’s Chicken from Chinese restaurant that was distinct and I finally could develop my own recipe!

I understand, I know, I always brag about my food but guy, this is a real deal Genral Tso’s Chicken! I wish General Tso could come over my house, I want to serve this to him!! He'd be quite proud of the girl that is Korean!

I expect you guys give this recipe a try and love at home!! So much better than from Chinese restaurants out there!!

FIXINGS

Marinade for the Chicken

1 teaspoon. baking soda

¼ tsp. black pepper

2 teaspoons.

For the Sauce

2 Tbs. sugar

1 Tbs. sambal

1 Tbs. soy sauce

3 Tbs. white vinegar

2 Tbs.

¼ cup chicken stock

1 tsp. corn starch

For the Batter

1 egg

For Frying & Stir fry

frying oil

2 teaspoon. chili oil with chili flakes

5 to 6 dehydrated chili

INSTRUCTIONS

In a mixing bowl, combine all ingredients of marinade for chicken; mix nicely with your hand and set aside.

In another mixing bowl, combine all ingredients of sauce; whisk until sugar has melted. Set aside.

Pour frying oil into your wok 1- inch deep. (My wok needed about 2 cups, but it’s depending in your wok size.)

Oil is heating up, add corn and egg starch into marinated chicken to create batter. Mix well with your hand.

Carefully add half amount of chicken into wok one. Make sure the chicken does’t stick and not crowed the pot. (You've got to do 2 or 3 batches) Fry chicken for two to three minutes and turn it over, cook 2 more minutes or until chicken is fully cooked and gold. Stir with a spatula as needed. Softly take them outside from wok to your plate or wide bowl that lined with paper towels. Repeat with remainder of chicken.

Let it cool completely, so they are going to be ready to deep fry one more time! This double frying procedure will make last longer and the chicken extremely crunch.

Deep fry the cooled once -deep fried chicken yet another time, about 1 minute. Gently take them outside to wide bowl or a plate from wok that. Repeat with rest of chicken. Set aside.

Pour out oil into a heat proof bowl. So you could reuse it another time if you'd like to use this oil let them cool while you are cooking and eating and then strain through a paper towel lined strainer.

Wipe your wok with paper towel softly, inside and out. Add 2 teaspoon. Chili oil with chili flakes, dried chili and chopped garlic into wok that was chilly heat the wok over medium-high heat. Keep stirring with a spatula until it is possible to smell the fragrance from garlic and chili (Be careful to not burn the garlic bits!), about 45 second to 1 minute.

Stir the sauce we made previously and add into the wok. Keep stirring as the sauce gets thicken as syrup and boiling, it takes around 1 to 2 minutes.

Add fried chicken and toss everything together and let chicken coated with sauce evenly all over. Remove from heat immediately.

Transfer into a serving plate and enjoy with warm cooked rice or noodles!