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Clear Your Sinuses: General Tso's Chicken



In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce.
Add the chicken and toss to coat.
Cover and marinate in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth.
Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, and sugar and whisk to combine.
Set aside until ready to finish the dish.
Cook the chicken in 1 Tbs olive oil until chicken cooked through and lightly brown.
Heat 1 tablespoon of oil over medium-high heat.
Add the chile peppers and stir-fry until nearly black.
Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.
Stir-fry until fragrant, about 15 seconds.
Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute.
Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it.
Garnish with the cashews and additional green onions.
Serve with hot rice.