DRUNK COOKING LESSON: General Tso's Chicken

This is, without a doubt, one of the most popular Chinese food dishes in America, which means of course that no one in China actually eats it and it's solely an American staple. Let's make it! RECIPE BELOW
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Recipe adapted from Appetite For China
INGREDIENTS
1lb chicken thighs, cut into 1-inch cubes (or however big you want them)
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
sesame seeds (garnish)
green onion (garnish)
Marinade:
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites
Sauce:(NOTE: MOST OF THESE QUANTITIES ARE DOUBLED FROM VIDEO)
1/2 cup chicken stock/broth or water
3 tbsp tomato paste
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp chili paste
2 tsp sesame oil
2 tsp sugar
1 tsp cornstarch
DIRECTIONS
1. Pack a bowl with In a large bowl with the marinade ingredients: soy sauce, rice wine, and egg whites, then put your cut-up chicken in and marinate for 10 minutes (or 30, or whatever, I'm not your mother)
2. In a separate bowl, combine all the ingredients listed under SAUCE. Combine thoroughly.
3. In a large bowl or deep plate, combine the 1.5 cups cornstarch, salt, and pepper, mix well. Toss in your chicken, and coat thoroughly.
4. Heat your cooking oil in a wok or pot until it reaches 350 degrees F or a piece of flour crumb dropped in starts to sizzle enthusiastically. Add in just enough chicken to cover the area of the oil, but not overcrowd, which means divide into batches if you have to.
5. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
6. CAREFULLY drain the oil into a heatproof container and save for discarding. Wipe the wok clean with a paper towel or something.
7. Wok or pan back on over medium-high heat. Add 1tbsp oil (not your reclaimed oil like I did). Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Stir up and pour in your sauce mixture, and stir until starting to thicken.
8. Immediately when it starts to thicken, add chicken back to the wok and toss until chicken is thoroughly coated, then shut the heat off and plate the chicken.
9. Garnish with white sesame seeds and scallions. Or don't. Serve over rice (And vegetables, if you want them.)
music:
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
MY GEAR/RECOMMENDATIONS (contains affiliate links, I may get a small commission if you purchase something using a link here, but doesn't cost you any extra. So use 'em to your heart's content!)
KNIFE:
Victorinox Fibrox Pro 8" Chef Knife
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Victorinox 3.25" Paring Knife
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HONING ROD:
Utopia Kitchen 12" Stainless Steel Sharpening Steel
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KNIFE SHARPENER
Chef's Choice 250 Diamond Automatic 3-Stage Knife Sharpener
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CUTTING BOARDS:
OXO Good Grips Plastic Cutting/Carving Board
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Royal Craft Wood EXTRA LARGE Bamboo Cutting Board
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SAUTE PAN:
T-Fal Professional 12" Fry Pan with Thermo-Heat Indicator
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CAST IRON SKILLET:
Lodge 10" Seasoned Cast Iron Skillet
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WOK:
Joyce Chen Nonstick Wok With Excalibur Coating: amzn.to/2u5L2yt
MEASURING CUPS:
OXO Good Grips 4-Cup Wet Measuring Cup
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OXO Good Grips Dry Measuring Cups with Magnetic Snaps
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SILICONE KITCHEN UTENSILS
Braviloni 8 Piece Silicone Kitchen Utensil Set
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MIXING BOWLS
OXO Good Grips Plastic Mixing Bowl Set
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Pyrex PrepWare 3-Piece Glass Mixing Bowl Set
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CAMERA:
Canon Rebel T6i: amzn.to/2Cu21wn
TRIPOD:
AmazonBasics 60-inch Lightweight Tripod: amzn.to/2m3NUrt
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[@djlando7649]

Where have you been?? Come back with more content!!!

[@iREPDORKZ]

I cant believe it's been a year since your last video 😔 come back. I'm making fried rice tonight thanks to your mentoring, with a beer or three of course.❤️🍻

[@johnjohnson-zq2xm]

:( enjoying all your videos, sad to see last upload over a year ago, your prob done aye.

[@rlewis36]

I found you months ago while I was drunk and hungry and I've finally found you again! 💘

[@rlewis36]

And then, just like that, he was gone. :( Where is my tipsy cooking hero?

[@tolchocked87]

I hope you're doing well. We need more videos from you.

[@TexasRanchu]

Drinking and eating..oh yea...subbed.

[@MrJhova3]

Make a come back bro!

[@clicker1017]

Making learning as Fkd up as I am. Awesome. Keep up the good work. FYI your funny as Fuke. lol

[@fishingfanatic2190]

If you make a comeback please make some Chow Mein!

[@iREPDORKZ]

Yes!! Thank you for this video making this tomorrow now! ❤️

[@TipsyWok]

Let me know how it goes! Tag Tipsy Wok in pictures in fb/Insta!

[@daddydutchbbq]

Another great and educational cooking video !

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You are fun to watch!

[@TipsyWok]

THANK YOU!

[@brendarigdonsbrensden.8350]

You brighten my day and the food is great 😍👍 Thanks tipsy 🍺🥢🍻

[@aliwehr]

Very entertaining and scrumptious.

[@TipsyWok]

Thank you! Thanks for stopping by!

[@kpcenti]

I hope you come back soon

[@cornfloats7004]

I'm so glad to see you back! I need nutrition to maintain my drunken stupor. Great recipe, too.

[@TipsyWok]

That's right! Even in your most drunken stupor you should know nutition is important. Thanks for stopping by!

[@keithbettag598]

hell yea,,,,i would eat that for sure

[@TipsyWok]

It WAS delicious!

[@19Ter67]

That looks amazing!! 😋

[@TheSillyKitchenwithSylvia]

Just came across your channel! Fun show! Hope you continue to post videos!

[@robertbrackett6892]

Miss your videos and streams man! Hope things are going well!

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Great video! 😂 Please keep making more!

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Miss ya tipsy wokkkk..hope you are doing well man

[@thebremnercollective1673]

“Like stirring with a keychain”

[@aaronbarnes8934]

Another great episode. Please keep feeding my addiction (and hunger)

[@ChinVape]

You are funny, hope you're doing well in these trying times.

[@cornfloats7004]

Look, I did your Char Siu Pork and it came out great! I'll do this, too, but where are You??????????????????

[@thebremnercollective1673]

Also. Never heard of this dish. That’s how American this is. Ive eaten Chinese food around the world. Most places except the mighty USA and this ain’t never been on offer.

[@thechef5531]

This is fkn hilarious! 😂😂😂 I will be definitely cooking this!

[@TipsyWok]

Thank you! Let me know how it goes on FB or Insta!

[@brendastrandrigdon6201]

Hahahaha I love you and your humour 😍

[@TipsyWok]

Brenda! Always good to see you :D

[@elHobo]

How the heck am I the first comment? Great job on this. I was always curious the history of this dish. Love the soapy boil. You put a ring on it yet bro?

[@TipsyWok]

DAMNIT HOBO THIS WAS SUCH A NICE COMMENT AT FIRST

[@ernestmitchell7088]

🤫🍷🍷🍷🍷🍷🍷🍷....My favorite word four play.🤣😂🤣

[@evariel]

interesting voice. like i heard it before...can't remember where, tho

[@ChrisTheButcher]

Is everything ok Tipsy you've not uploaded for a while

[@TipsyWok]

CHRIS! Thanks for stopping by. I know I haven't been making videos recently, just shuffling some stuff around and working on some stuff. Appreciate your concern! Hope you are doing good!

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Please upload more often. 😭

[@TipsyWok]

You got it! (I'm trying 😢)

[@sigh.sy.s]

@@TipsyWok think that's a health hazard