General’s Chicken, an Illinois State University dining center favorite:
Basic Asian Sauce
- 1 Tbsp ginger root, chopped
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 Tbsp garlic, chopped
- 3 Tbsp sugar
- 1 Tbsp rice wine vinegar
- 1/4 cup + 1 Tbsp water, divided
- 1/8 tsp crushed red pepper
- 1 Tbsp cornstarch
- 2 lbs frozen tempura-battered chicken pieces
- Cooked white or brown rice
Combine ingredients for basic Asian sauce, mixing well. Store refrigerated up to 3 days.
When ready to prepare, combine 1 cup of the pre-made Asian sauce with sugar, rice wine vinegar, 1/4 cup water and crushed red pepper, mixing well.
Bring to a boil over medium-high heat until sauce begins to thicken. In a separate container, mix cornstarch and 1 Tbsp water until cornstarch is dissolved. Add cornstarch to sauce, stirring well. The sauce will continue to thicken. Remove from heat.
Deep fry the breaded chicken for 4 minutes, or until internal temperature of 165 degrees is reached. Toss chicken with sauce. Serve over rice.