If you generally buy only skinless chicken breast you will be surprised to find that skinless chicken thighs can be equally as good when you make General Tsao's/Tso's Chicken. This is a delicious staple on just about every Chinese take out menu.

1 1/2 pounds boneless & skinless chicken thighs
3 cloves garlic, pressed
1/2 teaspoon chopped fresh ginger root
1 tablespoon dry sherry
1/2 cup cornstarch
2/3 cup vegetable oil
2 tablespoons light Soy Sauce
3/4 teaspoon crushed red pepper
1/2 cup light corn syrup
2 tablespoons sugar
2 tablespoons vinegar

Directions

1. Cut chicken into bite sized pieces and place in large bowl.

2. Add Sherry, garlic and 1 tablespoon soy sauce. Mix well into chicken pieces.
place marinading chicken in refrigerator for 1/2 hour.

3. Cook chicken in two batches. Coat first batch with corn starch. Do quickly, corn starch can become stickly and gummy. Tap excess corn starch from chicken pieces. Let sit a few minutes which heating oil in large frying pan over medium heat.

4. Lower chicken into hot oil pieces and cook 3 to 4 minutes on each side. Pierce to be sure chicken has turned white on the inside.

6. Remove cooked chicken with with slotted spoon and lay on paper towels placed over news paper. Cover to keep warm. Cook batch two. Remove oil from pan and ginger and red pepper, stir quickly then add vinegar, sugar, soy sauce and corn syrup. Stir and bring mixture to a low to boil, continue stirring. Mixture will thicken and become a sauce, when it does, place warm chicken into sauce to coat each piece. When coated, remove individually from pan into a warm plate.

Serve with rice and steamed boy chok.

Optional: garnish chicken with chopped green onions

Makes 5 servings