For this recipe you will need a juicer. If you don’t have one, you can try and blend the peppers in a vitamix and strain.
General Tso’s Sauce:
9 ounces Red Pepper juice
2 ounces Orange juice
3 and a half ounces Mirin (Rice Wine)
3 and a half ounces Soy sauce
Roughly 3 teaspoons Chili sambal
Roughly 6 teaspoons Rice wine vinegar
½ cup of sugar
Corn starch – 2 tablespoons
Reduce the red pepper juice by half. Combine the reduced pepper juice with all of the other ingredients sans corn starch. Bring to a simmer for 15 minutes. In a separate bowl combine the corn starch with 2 tablespoons of water and whisk. Then whisk this mixture into your sauce. Bring to simmer, turn off your burner and it should thicken as it cools. Should yield about 3 cups.
Chicken wings:
5 Pounds Chicken wings
3 quarts Duck Fat
Corn starch
All purpose flour
Salt and pepper
Preheat your oven to 225 degrees. Salt and pepper your wings and cover with warm duck fat in a hotel pan or casserole dish with at least 3″ high sides. Only one layer of wings, don’t stack them they won’t cook evenly. Cover with parchment and then foil. Turn the oven down to 200 degrees and cook for 1 hour. To check doneness, push a spoon through the two bones of the middle wing. Let the wings cool and then toss in a mixture of 2 to 1 Corn starch to AP flour. Fry til crispy brown, 2 minutes. Toss into a bowl with your General Tso’s sauce and you are ready to party.
Recipe provided Courtesy James Levens, The Florence. Savannah, Georgia