I know there are a ton of Tso's Chicken (pronounced by the cook as "sho"). This one is exactly like the Tso's at Evergreen, the restaurant I frequent. This makes lots of sticky sauce, just great for going over rice. They are closed on Mondays, so if I'm craving Chinese, I have to make it at home, which is always better.
- 1 1⁄2 lbs boneless chicken, in bite-sized pieces
- 3 tablespoons good quality soy sauce
- 1⁄2 teaspoon pepper
- 1 egg
- 1⁄2 cup cornstarch
- oil, for frying
- 1⁄4 cup cornstarch
- 3 tablespoons water
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon ginger
- 1⁄2 cup chicken stock
- 1⁄2 cup sugar
- 1⁄4 cup good-quality soy sauce
- 3 tablespoons white vinegar
- 4 red chilies (I get these at the Mexican market, much cheaper! You can use more or less, depending on how hot you)
- In a zip-top bag, combine marinade and chicken. Refrigerate at least 30 minutes. While marinating, assemble rest of ingredients (except chilies) and combine in a bowl. This step is very important because after you fry the chicken, this recipe moves VERY fast!
- After marinating, fry chicken and drain. Keep warm.
- Drain the oil if any is left. Toast the chilies in a drop of oil, being careful not to burn them.
- Mix the sauce ingredients in a small bowl, stirring until the cornstarch is combined; add to the skillet and bring to a boil and reduce heat. Mixture should thicken up a bit.
- Return the chicken to the skillet and heat through.