General Tso's Chicken

Adapted from Rasa Malaysia

2 boneless, skinless chicken breasts, cut into cubes

1 tsp orange juice

pinch of salt

1/3 cup cornstarch

3 1/2 tbsp canola oil, divided

1 inch ginger, minced

1 garlic clove, minced

5 dried red chillies

2 green onions, white part only, cut into 1 inch length


Sauce

2 1/2 tbsp rice vinegar

3 tbsp reduced sodium soya sauce

1 tbsp hoisin sauce

1/4 cup water

2 tbsp sugar

1/2 tbsp orange juice

1 tbsp cornstarch


Marinate chicken in orange juice and salt for 15 minutes.  Meanwhile, mix all the ingredients for the sauce in a bowl and set aside.

Mix the chicken with the 1/3 cup cornstarch.  Heat 2 tbsp of oil in a wok.  Add the chicken and fry until cooked through.  Remove and put on a paper towel lined plate.

Heat 1 1/2 tbsp oil in the wok and add the garlic, ginger and dried red chillies.  Fry until you can smell the spices.  Add the sauce and mix.  When the sauce boils and thickens add the chicken and green onions.  Stir to coat everything with the sauce.  Serve immediately with some hot steamed rice.