This dish is my take on General Tso's Chicken, so Nate renamed it General Kim's Chicken. It's a great base recipe, you could easily turn this dish into orange chicken or sweet and sour chicken, just adjust the sauce. I had several different recipes that I reviewed prior to making this, it's a compilation of those recipes and personal preferences. One of our favorite couples, Sarah and Mike were my guinea pigs for this dinner and they both, in addition to Nate, ensured me it was a yummy recipe.
2 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into bit sized cubes
4 cloves garlic, minced
3/4 tsp. powdered ginger
5 Tbsp. low-sodium soy sauce
2 Tbsp. light brown sugar
1 tsp. sweet chili sauce
1 tsp. sriracha sauce (more or less depending on how spicy you like it)
2 Tbsp. cornstarch
1 cup cold water
red pepper flakes (optional)
Heat 6 cups vegetable oil in a large dutch oven or deep fryer to 360 degrees. Whisk eggs with salt and pepper. Add chicken and stir to coat evenly. Take each piece of chicken and dip into cornstarch. Coat entire piece of chicken and shake off any excess cornstarch. Repeat with remaining chicken. Fry in small batches for about 3 minutes or until golden brown and chicken is cooked through. I always do a test batch with 2 or 3 pieces to work out any issues. Drain chicken on a paper towel-lined plate.
Dissolve cornstarch in cold water, whisking well. In a bowl combine garlic, ginger, soy sauce, brown sugar, sweet chili sauce, and sriracha. Add in cornstarch slurry, again whisking well to make sure everything combines. Pour sauce into a hot wok, stirring constantly until sauce thickens to desired consistency. Then add chicken to wok and stir to evenly coat chicken.
Serve immediately over hot basmati rice. Garnish with crushed red pepper flakes if you like things nice and spicy!