These were both hits! The wonton recipe isn't really a recipe, I just threw it together using ingredients I had leftover but it was crazy easy and tasted just like the ones at restaurants! For the chicken recipe, I couldn't get the batter to work right so I just made my own batter without the marinade.
Cream Cheese Wontons
1 package of cream cheese, softened (the whipped kind is easier to mix!)
1/2 package wonton wrappers (not eggroll wrappers)
1-2 tablespoons chopped green onions (just eyeball it!)
1 teaspoon paprika (just eyeball it!)
Vegetable oil, for frying
Water, to seal
Mix the cream cheese, green onions, and paprika together in a small bowl. Pour some water in a small dipping bowl and put near your workspace. Spoon about a teaspoon of the cream cheese mixture in the center of each wrapper and, using your finger, run a little bit of water along each edge. Fold over to create a triangle and seal.
Heat oil on med-high until about 350 degrees. Fry the wontons in batches, turning once, until browned on both side. Drain on a paper towel lined plate.
Serve hot.
General Tso's Chicken
Marinade:
1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons cornstarch
1 1/2 cups water
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1/2 teaspoons red pepper flakes (I subbed cayenne instead - gave a subtle kick)
Coating & frying:
3 large egg whites
1 1/2 cups cornstarch
1/2 cup unbleached all purpose flour
1/2 teaspoon baking soda
4 cups vegetable oil
1-2 green onions, thinly sliced on a bias for garnish
Prep the chicken breasts by cutting them into 1 inch pieces.
To make the marinade & sauce, whisk the hoisin, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for 30 minutes. Set aside the remaining marinade in the bowl.
While the chicken is chilling in the marinade, heat the oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat, cover and keep the sauce warm.
To prepare the chicken coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal. (this is the step that did not work out for me!)
Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mmixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
Warm the sauce over medium heat until simmering. Place the sauce in a large bowl and add the fried chicken pieces. Toss to coat and serve.