vegetable oil, for frying 8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts 2 eggs 2 teaspoons cayenne pepper salt freshly ground black pepper 1 cup all-purpose flour 1/4 cup cornstarch 1 orange, zested 1 1/2 teaspoon cornstarch 1 1/2 cup orange juice 1/3 cup dark brown sugar 6 tablespoons butter 2 teaspoons hot pepper flakes 1 1/2 tablespoon Worcestershire sauce
In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces.
In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste.
In a paper bag, shake together salt, pepper, flour and cornstarch.
Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce.
In a large straight-sided saute pan combine orange zest, cornstarch, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5-8 minutes.
Carefully place chicken in hot oil and fry until golden and crispy, 5-8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated.
Remove to a serving platter and serve on stormy rice.
Have not yet tried this recipe, but will soon. It sounds interesting. Been trying to duplicate the complex Chinese art of food preparation and crafting. This is extremely difficult. But when speaking to some Hong Kong friends of mine, they said General Tso's (pronounced "Toes") chicken has Worcestershire sauce added. I also see this recipe calls for orange zest. This two ingredients may be what I have been missing when trying numerous other recipes that just did not quite get it right... We'll see!