I absolutely love Asian food, traditional or Americanized. So one of my favorite Chinese dishes is Orange Chicken but I didn't have any orange juice on hand, so I went to my second favorite, Spicy General Tso's Chicken. This was a fairly simple recipe it seemed. While doing research I found out that egg whites are great tenderizer for meats. I was really surprised and lucky since I had some egg whites left over from another recipe I made recently. Egg whites also give you a really nice texture when frying as you probably noticed from my Thanksgiving post. Also, this recipe is so easy you can definitely make substitutions if you need to. If you don't have whole dried chiles on hand you can use crushed red pepper flakes or your favorite chili sauce like sriracha or sweet chili. I used chicken breast for this recipe but you can use chicken thighs cut into bite-size strips.
1 lb boneless, skinless chicken breast or thighs, cut into 1/2 in chunks or strips
1 egg white
2 Tbs of soy sauce
2 Tbs of Shaoxing wine or dry pale sherry
1/4 tsp of baking soda
3 Tbs of cornstarch
1/2 cup of flour
1/2 cup of cornstarch
1/2 tsp baking powder
1 tsp of kosher salt
1 tsp of pepper
6 Tbs of soy sauce
4 Tbs of Shaoxing wine
4 Tbs of Rice wine vinegar (I used seasoned rice vinegar only because it was what I had on hand.)
6 Tbs of water or chicken stock
8 Tbs of sugar or honey
2 tsp of sesame oil
2 Tbs of cornstarch
4 tsp of oil (vegetable, peanut, canola or olive)
4 tsp of minced garlic
4 tsp of minced fresh ginger
1/2 cup minced green onions, and 1/2 of the white parts
1/4 cup of dried chili (or crushed red pepper flakes or chili sauce)
Oil for frying or oil spray if you would like to bake or oven fry and green onion tops thinly sliced for garnish
Beat the egg whites until foamy using a fork or a whisk then add the soy sauce, wine, baking soda, and cornstarch until its well incorporated. Mix in your chicken pieces making sure they are coated in the marinade and set in the fridge for four hours or overnight if you like.
For the dredge mix together the flour, cornstarch, baking powder. Set aside until you are ready to fry or bake.
For the sauce,
start off by mixing soy sauce, wine, vinegar, water or chicken stock, sugar, sesame seed oil and cornstarch in a small box, stirring until there are no more lumps of the cornstarch. Set aside.
If you have decided to bake the chicken, before dredging, preheat your oven to 375 and get a baking sheet ready with some foil sprayed or brushed with oil, you can use a baking rack brushed with oil to keep the meat from sticking but it's not necessary if you don't have one. After you dredge the chicken lay on the baking sheet spray or brush on oil then back until golden and crispy.
If you are frying simply heat your oil on medium high heat while dredging. When its hot enough start frying until it is crispy. After frying or baking set aside to start the sauce.
In a saucepan or large skillet, heat up oil on medium heat, then add garlic, ginger, minced onion, and chilis to pa. Cook until aromatics have softened not browned then add the soy sauce mixture to the pan, stir before adding to the pan. Add the green onion segments, cook until the sauce has thickened. After the sauce has thickened add your chicken to pan, tossing in the sauce to coat. Serve over hot white rice or fried rice, garnish with the green onion tops and enjoy.