General Tao Chicken

Ingredients

• Vegetable oil, for frying
• 1 1/2 pounds (750 grams) boneless skinless chicken breasts or thighs, cut into 1-inch chunks
• 2 teaspoons (10 milliliters) salt
• 1 teaspoon (5 milliliters) Club House® Pure Ground Black Pepper
• 2 teaspoons (10 milliliters) Club House® Garlic Powder
• 2 teaspoons (10 milliliters) Club House® Onion Powder
• 1 teaspoon (5 milliliters) Club House® Paprika
• 2 eggs, beaten
• 1/2 cup (125 milliliters) corn starch
• 1/2 cup (125 milliliters) all-purpose flour
• 3/4 cup (180 milliliters) Frank's RedHot® General Tao Wings Sauce
• Hot cooked rice
• Sliced green onion

directions

1. HEAT about 2 inches (5-cm) of oil in large deep saucepan or skillet on medium-high heat until temperature reaches 350°F to 365°F (175°C to 185°C).
2. WHILE oil is heating, place chicken in large bowl. Season with salt, pepper, garlic powder, onion powder and paprika, tossing to coat. Add eggs, tossing to coat chicken evenly. Mix flour and cornstarch in shallow bowl or resealable plastic bag. Working in batches as needed, toss chicken in the cornstarch and flour mixture to coat.
3. WORKING IN BATCHES, fry chicken in hot oil until crispy and cooked through, about 4 to 6 minutes (internal temp. of chicken must reach 165°F/75°C). Use a slotted spoon to remove chicken from oil and transfer to paper towel-lined plate or wire rack to drain.
4. TOSS hot cooked chicken with Frank’s RedHot® General Tao Wings Sauce to coat. Serve with hot cooked rice and sprinkle with sliced green onions.
   
   Test Kitchen Tip: Don't have time to make your chicken from scratch? Use your favorite frozen popcorn chicken bites. Cook them according to package directions and toss in Frank’s RedHot General Tao Wing Sauce to coat!