General Tso's chicken wings

    I was flicking through my old Twitter pictures and found this mouth-watering picture from 2014!  General Tso’s Chicken Wings from Season 1, episode 9 of Restaurant Redemption.  So many happy memories, it definitely deserves a place on #throwbackthursday on my Insta page.  I thought that I would pop the recipe right here so you can try it at home - it’s an oldie but a goodie!  Let me know what you think!   Love, Ching x     General Tso's Chicken Wings Total: 45 min 4 servings Ingredients Sauce:          2 cups chicken stock          2 cups mushroom or vegetable stock           1/3 cup ketchup           1/4 cup yellow bean paste           6 tablespoons cornstarch          2 tablespoons chili sauce, such as sambal oelek           2 tablespoons honey          2 tablespoons light soy sauce           1 1/2 tablespoons brown sugar          1 teaspoon dark soy  Batter:          3 large eggs          1 cup potato starch           Pinch salt           Pinch ground white pepper           1 1/2 cups ice-cold seltzer   Chicken:          Peanut oil, for frying and sauteeing          1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces          2 cloves garlic, smashed           4 dried red chiles, chopped          1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias           1 splash Shaoxing rice wine           Chopped scallions, for garnish   Directions   For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.   For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.   For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.   Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.   Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions.