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General Tso’s Chicken

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Ingredients

Adjust Servings:
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
marinade
500 g chicken cut into cube
salt
pepper
1/2 tsp baking powder
1 Tbsp rice wine
1/4 cup cornstarch
1 egg
sauce
2 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp hot chili sauce
2 Tbsp rice wine
1/4 cup chicken stock

General Tso’s Chicken

Features:
  • spicy
  • 45 mins
  • Serves 4
  • Medium

Ingredients

  • marinade

  • sauce

Directions

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General Tso’s Chicken

is simply the best Chinese chicken dish you will ever have. It has sweet and slightly spicy taste with a kick from garlic and ginger, this is sure to be a favorite! We have this dish quite often in our family and it is incredible. This is way better than takeout! So, make sure you also try this recipe and let me know how this dish comes out in your dinner table.

Looking for some other Asian food options for dinner? here is a list of delicious meals waiting to be made!

Sweet and Sour Chicken
Korean cheese fire chicken
Korean volcano fried rice

Note:

  • You can swap out items, like white wine vinegar for rice vinegar.
  • You can add more or less chili, just depend how you can handle the spiciness.
  • Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tablespoon) in the pan and use the same pan if you like.
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Steps

1
Done

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.

Set aside for 10 minutes, meanwhile you can prepare the sauce mixture and heat the oil.

2
Done

sauce mixture

Add the sugar, soy sauce, hot chili sauce, rice wine, chicken stock in a small bowl and whisk together. Set aside.

3
Done

Deep fry

Heat 400ml vegetable oil in a wok or large saucepan to 190°C

Carefully 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.

4
Done

Heat a tablespoon vegetable oil in another large pan over high heat.
Stir in the garlic, ginger, dried chilies for 1 minute or until the garlic has turned golden.
Add the sauce mixture and bring to boil and cook for 3 minutes.

5
Done

Dissolve a tablespoon of cornstarch into one tablespoon water, and stir into the boiling sauce.
Cook for about 1 minute until thickened.

6
Done

Add and toss the chicken into the sauce.
Serve immediately with some rice and veggies.

Stephanie

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