General Tso's Chicken

General Tso's chicken( I found this recipe in Feb./March 2008 Cook's Country Magazine)

Marinade and Sauce

1/2 C hoisin sauce

1/4 C rice wine vinegar

3 T soy sauce

2T cornstarch

1 1/2 c water

1 1/2 lb. boneless, skinless chicken breast

1T vegetable oil

4 garlic cloves, minced

2T grated fresh ginger

1tsp. red pepper flakes

Coating and Frying

3 large egg whites

1 1/2 C cornstarch

1/2 C all purpose flour

1/2 tsp. baking soda

4 C vegetable oil

For the marinade sauce: Whisk hoisin, vinegar,soy sauce, sugar, cornstarch, and water in a bowl. combine 6T hoisin mixture and chicken in a zipper bag and refrigerate overnight. Cover bowl and refrigerate overnight as well. heat oil in a skillet over medium high heat and cook garlic, ginger and pepper flakes until fragrant. Add 2 c hoisin mixture and simmer whisking until dark brown and thickened. cover and keep sauce warm. for coating anfd frying: whisk egg whites in a shallow dish until foamy. Combine corn starch, baking soda and remaining hoisin mixture in a second shallow dish until mix resembles a coarse meal. remove chicken from marinade and pat dry with paper towels. dredge first in egg whites and then cornstarch mix, press if necessary to adhere. Transfer to a plate to fry. Fry chicken in 350 degree F oil until golden brown. transfer to a paper towel lined plate. To serve add crispy chicken to warm sauce and toss. I garnished with sesame seeds. I served with green beans, Basmati rice and peanut noodles.

For the Spicy peanut sauce:

In a blender add 1/2 c creamy peanut butter, 2 T fish sauce, 2T lime juice, 1/4 C coconut milk, 1T honey, 1 minced ginger, 4 tsp. minced garlic, 1 tsp. red pepper flakes, 1tsp. curry powder, blend until smooth. Season with salt and pepper. Let stand at room temp. 1 hour or cover and refrigerate up to 1 day. serve over whole wheat spaghetti.