• Make the marinade for the chicken by combining sweet rice wine (1 cup) with soy sauce (1/4 cup)
• Dice the chicken thigh meat (1 pound) and then marinate the chicken pieces for 30 minutes and up to 2 hours. Refrigerate while marinating the chicken.
• Combine 1 cup of flour with 1 teaspoon of salt.
• Remove the chicken from the marinade. Discard the marinade. Firmly dredge the chicken pieces in the flour and shake of any excess. Place the chicken on a rack or platter and refrigerate for 30 minutes.
• Heat the oil in the wok to 375 degrees.
• Drop the chicken pieces in the oil a few at a time and cook in batches if need be, for 6 to 8 minutes. Until golden brown. Place on a rack or on paper towels and keep warm.

Make The General Tso's sauce

• Heat a wok or pan over medium high heat and add canola oil (1 tablespoon). Sauté the minced garlic (2 tablespoons), minced ginger (1 tablespoon), seeded Chinese red chilies (1/4 cup) for 1 minute. Add the sweet rice wine (1/4 cup), soy sauce (1/4 cup), rice wine vinegar (1/4 cup) and white sugar (1/4 cup) to the sauce. Bring to a simmer and cook for another minute.

  Mix a cornstarch slurry with water (1tablespoon) and cornstarch (1 tablespoon)

  Add the cornstarch slurry to the sauce and cook about 1 more minute until thickened.
• Toss the General Tso's Sauce with the fried chicken. Served immediately over rice. Enjoy!