Prep time: 15 mins | Cook time: 10 mins | Servings: 4 – 5 people
My favourite! Sweet, savoury, spicy, and tangy, all these amazing flavours in one is just irresistibly perfect! And with crispy Chinese chicken bites, my heart just skips a beat.
3 tablespoons soy sauce – light or all-purpose (NOT dark soy)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar (sub white wine vinegar)
2 teaspoons chilli paste, any (Sambal Oelak is great)
1 teaspoon sesame oil toasted preferably
3 tablespoons brown sugar
1 tablespoon cornflour/cornstarch
3/4 c. chicken stock/broth, low sodium
600grams (1.4 pounds) chicken thighs, boneless skinless, cut into 2.5cm / 1-inch pieces (breast/tenderloin)
1 teaspoon ginger, finely grated
1 teaspoon garlic, finely grated
1 c. cornflour/cornstarch
1 – 4 c. oil, for frying (peanut or vegetable or canola)
STIR FRY SAUCE:
2 tablespoons oil (peanut, vegetable, or canola)
2 teaspoons ginger, finely chopped
2 cloves garlic, finely chopped
1/2 tsp red chilli flakes (red pepper flakes)
GARNISHES (AT LEAST 1 RECOMMENDED):
Finely sliced green onion
How to make General Tso’s Chicken
Step 1: To make the sauce-marinade, combine the soy, hoisin, vinegar, chilli, and sesame oil.
Step 2: Mix 2 tbsp of the sauce marinade with the chicken. Add the ginger and garlic and mix well. Marinate the chicken for at least 30 minutes.
Step 3: Into the chicken, add the cornflour and toss to coat. Make sure that the pieces are separated so they will be completely coated.
Step 4: Remove the excess cornflour from the chicken.
Step 5: Add sugar and cornflour to the remaining sauce marinade. Mix well. Pour in the chicken stock and mix.
Step 6: In a deep skillet or a large pot, heat about 2 cm or 4/5-inches oil to 200 degrees C or 380 degrees F.
Step 7: Once the oil is hot, add the chicken to the pot and cook for about 3 minutes. Turn the chicken halfway through cooking and continue to cook until golden and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain.
Step 8: Discard the oil and wipe the skillet clean. Bring it back to the heat. Alternately, you can use another large skillet.
Step 9: In the skillet, heat oil over medium heat. Once hot, saute the garlic, ginger, and chilli flakes for about 30 seconds until the garlic is lightly golden. Add in the sauce and simmer until it thickens, stirring occasionally.
Step 10: Add the chicken back to the skillet and quickly toss.
Step 11: Place to a serving plate and serve with rice. Enjoy immediately.
Calories: 465cal (23%) | Carbohydrates: 22g (7%) | Protein: 32g (64%) | Fat: 28g (43%) | Saturated Fat: 14g (88%) | Cholesterol: 143mg (48%) | Sodium: 974mg (42%) | Potassium: 446mg (13%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 110IU (2%) | Vitamin C: 1mg (1%) | Calcium: 26mg (3%) | Iron: 2mg (11%)
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