General Tso’s Chicken
Course: main courses, chicken u0026amp; poultryCuisine: America, ChineseDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
2 cloves minced garlic
1 tsp fresh minced ginger
5 dried chilis
1 Tbsp vegetable oil
400 ml vegetable oil (for deep frying)
1 Tbsp cornstarch
1 Tbsp water
1/2 tsp baking powder
500 g chicken (cut into cube)
salt
pepper
1/2 tsp baking powder
1 Tbsp rice wine
1/4 cup cornstarch
1 egg
1 Tbsp cornstarch
2 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp hot chili sauce
2 Tbsp rice wine
1/4 cup chicken stock
Steps
- Marinade: In a large mixing bowl, add the chicken together with baking powder, rice wine, cornstarch, egg and season with some salt and pepper. Mix until the chicken cubes are well coated.nnSet aside for 10 minutes, meanwhile you can prepare the sauce mixture and heat the oil.
- sauce mixture: Add the sugar, soy sauce, hot chili sauce, rice wine, chicken stock in a small bowl and whisk together. Set aside.
- Deep fry: Heat 400ml vegetable oil in a wok or large saucepan to 190°CnnCarefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 5 minutes. Remove the chicken from the wok and drain on a paper towel-lined plate.
- Heat a tablespoon vegetable oil in another large pan over high heat.nStir in the garlic, ginger, dried chilies for 1 minute or until the garlic has turned golden. nAdd the sauce mixture and bring to boil and cook for 3 minutes.
- Dissolve a tablespoon of cornstarch into one tablespoon water, and stir into the boiling sauce.nCook for about 1 minute until thickened.
- Add and toss the chicken into the sauce. nServe immediately with some rice and veggies.
