Noble House General's Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large egg whites
• 6 tablespoons cornstarch
• 6 tablespoons chinese wine (shaoxing wine) or 6 tablespoons dry sherry (shaoxing wine)
• 6 tablespoons soy sauce
• 1 lb chicken thigh, skinless
• 1/2 cup chicken stock
• 4 teaspoons vinegar
• 4 teaspoons sugar
• vegetable oil, for frying
• 6 red chili peppers, dehydrated
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup green onion, sliced
• green onion, sliced on the bias, garnish
• hot steamed rice (accompaniment)

Recipe

• 1 in a bowl, whisk together the egg whites, 4 tablespoons of the cornstarch, 4 tablespoons of the wine, and 2 tablespoon of soy sauce. add the chicken and toss to coat. cover and marinate in the refrigerator for up to 2 hours.
• 2 to make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth. add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. set aside until ready to finish the dish.
• 3 in a large wok or pot, heat enough oil to come 3 inches up the sides to 350°f.
• 4 remove the chicken from the marinade and carefully slide into the hot oil. fry, turning, until golden brown and cooked through, about 2-4 minutes. remove and drain on paper towels.
• 5 discard all but about 1 tablespoon of the oil from the wok. (alternatively, in a clean wok or saute pan, 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.
• 6 arrange the chicken on a platter and pour the sauce over it. garnish with the additional green onions. serve with hot rice.