2-1/4 cups cold water
2 cups sort grain sushi rice
1/3 cup white rice vinegar
2 teaspoon salt
1/4 cup sugar
Soak rice in cold water and rinse the rice multiple times
until the water is clear and not cloudy.
Place 2-1/4 cups cold water and 2 cups sushi rice in a wide
pot on high heat and bring it to a boil covered.
Once boiled lower the heat to the lowest. Let the rice simmer
for 20 minutes covered. If water is visible in the pot, turn
off the heat and let stand for few minutes until all water
is absorbed with the lid on.
Dump the rice into a plastic ball and spread it out that it
will cool faster.
Heat up 1/3 a cup of white rice vinegar, 2 teaspoon salt 1/4
cup sugar, turn off the heat and set aside to cool.
Pour the vinegar mixture over the spoon over the rice and
gently turning and tossing to combine. Batter for
Chicken in batter
4 cups flour
5 tablespoons corn starch
5 tablespoons baking powder
5 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
3 cups water for light batter or 4 cups for thick batter
5 pounds chicken breast cut into 1 inch cubes mixed with 2
Prep: Mix egg add water together and add dry ingredients.
Marinade chicken in the batter 20 minutes.
In a shallow pot, Fry chicken in 1 inch deep oil at 375 degrees
for 2-3 minutes to golden brown. Serve hot with General Tao
Sauce or cool off on wire rack or strainer and reheat in the
oven before serving. Accompany with rice and your favorite
vegetable seasoned with The same General Tao Sauce.
General Tao Sauce
1/2 cup chicken broth
1/4 cup sweet chili sauce
3 tablespoons soy sauce
3 tablespoons sugar or honey
3 tablespoon rice vinegar
1 teaspoons sesame oil
1 teaspoon Sriracha sauce (Optional for Spicy Chicken)
2 tablespoons corn starch
2 garlic cloves chopped
1 teaspoon chopped ginger
In a medium pot, mix all of the ingredients together making
sure the corn starch has dissolved. Place on a medium heat,
using a whip to stir the bottom of the pot constantly to prevent
sticking. Bring to a boil and for 10 seconds and turn the
fire off. Stir the sauce into the ready fried chicken and
your favorite oriental vegetables. make sure to squeeze the
outer out of the vegetables before adding to prevent diluting
of the sauce. Options: If the sauce is too thin ad 1 teaspoon
of corn starch with 2 tablespoons cold chicken broth into
the sauce stirring until simmer. If sauce is too thick gradually
thin out with chicken broth. If more sweetness needed ad honey
or sugar as needed.
* When the chicken is prepared ahead or for later use, chicken,
vegetables and rice may be served separately and not combined
with sauce and vegetables.