1/4 low sodium soy sauce
1 egg, beaten
1 cup cornstarch
2 lbs cubed chicken tenderloins
Extra virgin olive oil
Trader Joe's General Tso's Sauce (my saving grace- I haven't attempted this sauce from scratch just yet)
Create Cornstarch Slurry by mixing soy sauce, egg and cornstarch.
Mix the slurry as thoroughly as possible- first with a fork, then with a mixing spoon. The texture should be outrageously thick. In fact, if you're not thinking 'something must have gone horribly wrong', then consider that a bad sign. Check out the picture below- looks awful, doesn't it? Thus, we're headed down the right road.
After you've mixed your slurry, start to mix in your chicken a few pieces at a time. Again, it doesn't seem like the mixture could possibly be compatible with the chicken but trust me...it works. Heat extra virgin olive oil in a wok or skillet on medium high and toss in about eight pieces of coated chicken at a time.
Ideally, you want the chicken crispy on the outside and tender on the inside so adjust your heat accordingly. Remember: the hotter the oil the crispier the chicken, but be sure not to keep it so hot that the outside burns before the inside has a chance to cook. After your pieces are a nice golden brown, remove them from the oil onto a plate covered with doubled-up paper towels and throw the next batch in. Repeat until finished. After all your chicken is complete, place in a large bowl. Mix chicken with your General Tso's sauce and you've got a masterpiece. I served it with asparagus and toasted sesame seeds, salad with ginger dressing and brown rice. Despite the fact that Chinese food is definitely more Joey's thing than mine, I actually quite liked it. Hope you do too!