While Biggles is off-planet for the moment, his good friend George steps in with General Tsou’s Chicken. George and I go way, way, way back to the late 1980’s. He’s always been colorful character. Someone who maintained an operating computer retail storefront in an abandoned building to a guy who bought a shiny, metallic purple Thunderbird (the Purple Penetrator). We’ve kept in contact over the years and he’s always had some tasty skills in the kitchen. I’ve offered to post a recipe of his anytime. Today is that day … take it away George!

George’s General Tsou’s Chicken
Take 1 pound of chicken thighs ( I use 4), discard skin (sorry Biggles) and remove the bone.

You are left with a carbo-gelatinous blob of chicken mound on your cutting board. Cut the chicken into 1” pieces prox. Bite sized would be more adroit. Biggles guilted me into writing this article, so you will all pay. Just make it look like this. Get all the fat off, but don’t be anal about it.

Marinade
2 TBS Cornstarch
2 TBS Sherry
1 TBS Soy sauce
½ TSP Garlic
½ TSP Ginger
½ TSP 5 Spice powder
1 egg white (feed the yolk to the cat, their fur loves it)
Mix together marinade, dump in chicken, swirl to coat, let sit in refrigerator overnight (Or at least 2 hours) The longer it sits, the tastier it gets. No more than 24 hrs. This is what it should like.

When you’re ready to fry, add in ¼ cup cornstarch & 1/8 cup water to the marinade, mix well. Let it sit while you heat 3” of peanut oil to 351 degrees. I put in the extra 1 degree to irritate you, let me know how that works. Here you can take 12 dried chili peppers and cook until black if you want. It’s just a visual thing, so you don’t hafta. You add them in at the end, along with ½ Cup roasted salted cashews if you like.
Fry in batches to a light golden brown (4 minutes less or more). Slide them in, one piece at a time. You don’t want them to stick together, so take your time. With 4 thighs, I do 3 batches. Keep rolling them in the oil every minute, and break up any clumps with your tool of choice. Line a bowl with paper towels and dump each batch in as they become done.
After your batches are all done, crank the oil up to 400 degrees, then dump all the chicken into the oil, and cook for about 3 minutes. You should end up with chicken looking like this.

Crispy little chunks of chicken joy. Yeah Baby.
SAUCE
1 Cup chicken broth
1 TBS sherry
1 TBS soy sauce
2 TSP White vinegar
2 TSP Sugar
½ TSP Dried Red Pepper flakes (vary to taste) I like my food hot, like my girls. Hi Amy!
Mix 1.5 TBS corn starch w /1.5 TBS cold water, and set aside.
Bring the mixture to a boil, give a quick stir to the cornstarch mixture, and while swirling the sauce, stream the cornstarch mixture in. Stir until thick (about 15 seconds) and pour over your chicken, stir to coat along with the cashews and peppers if you used them. Finis.
Now let’s plate this up. If you’ve followed my instructions, and admit that I am a God, then your plate should look like this:

Biggles says: Well now, that’s a fine post if I do say so myself, George. Now everyone give him a good round of applause for his hard work. And I will be seeing you all soon. xo