Take a pic and share yours in the comments below!GENERAL TSO’S CHICKENYield: 4 servingsINGREDIENTSChicken2 quarts vegetable oil for frying1 cup rice wine¼ cup soy sauce1 pound boneless, skinless chicken thighs (cubed)1 cup flour1 tablespoon saltGeneral Tso’s Sauce1 tablespoon vegetable oil2 cloves fresh garlic, minced1 teaspoon fresh grated ginger½ cup dried chili pods¼ cup rice wine¼ cup soy sauce¼ cup rice wine vinegar (may substitute white wine vinegar)¼ cup sugar1 tablespoon cornstarch slurry (equal parts cornstarch and water, mixed)Garnish¼ cup green onions, choppedWhite ricePREPARATION1. In a large bowl, combine 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.2. In a separate large bowl, combine 1 cup of flour and 1 tablespoon of salt. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.3. Fill a dutch oven or large pot at least two inches deep with vegetable oil. Heat oil to 365˚F/185˚C.4. Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes.5. Remove chicken from oil and set aside to drain on paper towels or a wire rack.6. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.7. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.8. Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less. 9. Add cooked chicken pieces, stirring them to coat with the sauce.10. Remove from heat and garnish with green onions and rice.11. Enjoy!Made by BFMP www.buzzfeed.com/videoteamMUSICPad PeopleLicensed via Warner Chappell Production Music Inc.