General Tso’s chicken is great, but let’s leave the rice out of it for now. Our carbs are going to come from beer in this recipe. These are a great adaptation of a beloved classic recipe, because meat on a stick is just much easier to eat. Sure, there’s a lot of ingredients, but you’re not going to regret it when you’re kicked back in your man cave tucking into these delicious skewers.

Recipe:
Marinade
1 egg white
2 tbsp soy sauce
2 tbsp Shaoxing wine or dry sherry
2 tbsp vodka
.25 tsp baking soda
3 tbsp corn starch
1.5 lb boneless, skinless chicken thighs

Breading
.5 cups flour
.5 cups corn starch
.5 tsp baking powder
.5 tsp kosher salt

Sauce
3 tbsp soy sauce
2 tbsp Shaoxing wine or dry sherry
2 tbsp rice vinegar
3 tbsp chicken stock
4 tbsp sugar
1 tsp roasted sesame seed oil
1 tbsp corn starch
2 tsp canola oil (or other neutral oil)
2 tsp garlic, minced
2 tsp fresh ginger, minced
2 tsp scallions, chopped
Several dried red chilies

Cut your chicken thighs into long strips about 1 inch wide. Make the marinade and set aside half of it before adding the corn starch and baking soda. Put skewers through the chicken, and then roll it in the marinade. Make the breading, adding the reserved half of the marinade liquid at the end, stirring to make it a little bit lumpy. Roll the chicken skewers in the breading. Add canola or peanut oil to a pan and bring it up to medium high heat. Fry the chicken in the oil, being careful not to add too many skewers at once. Rotate the skewers a few times until the breading is a nice nutty color and the chicken is cooked through. Set the skewers aside, or if you want them to stay piping hot, leave them in a 200 degree oven while you make the sauce. Mix all the liquid ingredients of the sauce in a bowl except for the canola oil. Heat the garlic, ginger, scallions and chilies in a bit more oil until they soften a bit, then add the liquid ingredients. Cook for about a minute until the sauce is thick and bubbly. Remove from the heat and pour it over your skewers on a plate. Serve to your guests.

Pairing: A nice hoppy IPA

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