General's Chicken

Here's a fun dish we made at home.  Every Chinese restaurant makes a variation of this and calls it General Tso's chicken or General Tao's chicken or some variation- we'll just call it General's Chicken.  It's typically made with all dark meat, but we like to mix it up light and dark.

This is a spicier dish so we started with a cup of SkippyP's HOT BBQ Sauce and a good squirt of Sriracha Hot Chile sauce.  Over low heat we combined these with a dash of low sodium soy sauce, some diced fresh ginger, and a little fish sauce (very little or your food will stink- maybe 1/4 teaspoon).

While the sauce was melding we used corn starch to coat about 2 pounds of chicken that was diced into bite size pieces.  Corn starch is the secret to this dish, and we season ours with a little SkippyP's Sugar Free BBQ Rub.

Once coated with the seasoned corn starch it's into 350°F oil until golden brown.  Drain on paper towels or newspaper or whatever wives tale you think drains oil the best, then into a clean skillet (or wok-style pan if you have one) and pour the hot General's sauce over the chicken.