General Tso's Chicken

A white girl... making Chinese food... this is essentially how I live my life, in the shadows of Asian people, trying to be Asian but never succeeding because of the size of my eyes and the color of my skin. Boo. At least I can make the food.....

Ingredients:

chicken, cut into bite-size pieces

canola/vegetable oil (for frying)

sesame seeds

shredded ginger, ~1 Tbs.

minced garlic, ~1 Tbs.

all-purpose flour

egg beaters/whites

2 green onions, chopped

1/2 cup water

1/4 cup chicken stock

1 Tbs. hoisin sauce

2 Tbs. sugar

1 Tbs. sesame oil

1 Tbs. dark soy sauce

2 Tbs. white vinear

1 Tbs. cornstarch

In a bowl, prepare your sauce. First, add the water and the chicken stock. Make sure the chicken stock sort of dissolves.

In the same bowl, add the hoisin sauce, sugar, sesame oil, dark soy sauce, white vinegar, and cornstarch. Let sit aside: you will need this for later.

Add sufficient oil to a pot so that the chicken can "swim". Let it heat up while you prepare the chicken to fry.

Prepare your chicken. First, add the egg. Swirl about so that all of the chicken has some of the glaze.
Add the flour. Toss your chicken so it is completely covered in flour.
Now, chicken is ready for frying. Put your tossed chicken in the hot oil and let cook for just a few minutes, turning as necessary. Once it is cooked, transfer to a paper towel where some of the excess oil can drain off.
In a separate pan, add a dash of EVOO and let it heat up. Add the shredded ginger and minced garlic and move around until the initial "sizzle" settles. Add the green onions and stir-fry for a few minutes.
Add the sauce you prepared earlier. Move around until it thickens a tad.
Add your fried chicken.Toss the chicken. When the chicken is fully glazed, add sesame seeds. Toss so the sesame seeds reach all of the chicken.
C'est tout! I apologize for the lack of attractive food photos, but here you go, the final product: