General Tso's Chicken

I have heard and came across many recipes for this General Tso's Chicken and have been wanting to try out but somehow it never materialize.  I keep telling myself, how much longer do I have to place this recipe in my KIV list???  Hahaha.... I finally get to try a hand on this scrumptious dish....

Ingredients:
(A) Marinade
1/2 egg white
1 tbsp dark soya sauce
2 tbsp shaoxing wine
Dash of baking soda
1 1/2 tbsp cornflour
3 chicken thighs (skinless, deboned and cut into chunks)

(B) Dry Coating
1/4 cup flour
1/4 cup cornflour
1/4 tsp baking powder
1/4 tsp salt

(C) Sauce
1 1/2 tbsp dark soya sauce
2 tbsp shaoxing wine
1 tbsp vinegar
1 tbsp chicken stock
2 tbsp sugar
1/2 tsp sesame oil
1/2 tbsp cornflour
2 tsp canola oil
1 tsp minced garlic
1 tsp minced ginger
4 sprigs of spring Onions (cut into 1" length)
5 dried chilies (deseeded and soaked)

Methods:

1. To make marinade, whisk egg white until slightly foamy, add dark soya sauce, shaoxing wine and whisk again to combine.  Next, add baking soda and cornflour and again whisk to combine.  Pour half or slightly less than half of the marinade into the chicken and reserve the balance.  Mix to coat chicken, cover bowl with cling film and place in the fridge for 30 minutes.
2. To make the dry coat, combine flour, cornflour, baking powder and salt in a large bowl.  Whisk mixture until mixed.  Add the reserve marinade and whisk until the mixture has coarse, mealy clumps.  Set aside.
3. To make the sauce, combine dark soya sauce, shaoxing wine, vinegar, chicken stocks, sugar, sesame oil and cornflour.  Stir until dissolve and no lumps, set aside.
4. To deep fry the chicken, coat the chicken pieces with the flour mixture and deep fry until cooked through, dish, place on paper towels to drain and set aside.
5. In a clean wok, add canola oil, saute garlic and ginger for a minute, add spring onions and dried chilies and fry for another 2 minutes on medium heat until the spring onion and chili has wilted. Pour the sauce over, stir well to mix and ensure that the sugar does not burn. Once sauce has thickens, add chicken and toss to coat the chicken. Off the heat and serve immediately.

This is indeed a scrumptious dish, though it has slightly more elements but it is indeed a worthy effort to try out and proudly present on my dining table to enjoy.

This recipe is adapted from Diana Gale of The Domestic Goddess Wannabe.  I only use half of her original recipe as I am only cooking for two.  Thank you Diana for another scrumptious dish - YUMMY!