General Tso's Chicken
Crispy battered chicken in a glossy sweet-spicy-tangy sauce with garlic and chili. The American-Chinese takeaway classic, demystified and ready in 30 minutes.
30 minMedium~514 kcal / servingChinese
Contains soyContains glutenContains eggs
Nutrition
514 kcal
Calories
40 g
Protein
47 g
Carbs
18 g
Fat
Estimated, per serving
Good to know
Contains soyContains glutenContains eggs
Ingredients · per serving
- 4 small Dried red chilis
- 3 cloves Garlic
- 200 g Chicken thigh fillets
- 100 ml Sunflower oil
- 1 white only Egg
- 2 tbsp Rice vinegar
- 1 tsp Fresh ginger
- 3 tbsp Soy sauce
- 80 g Broccoli florets
- 4 tbsp Cornflour
- 1 stalk Spring onion
- to taste Salt
- 1 tbsp Hoisin sauce
- 2 tbsp Light brown sugar
- 75 g Jasmine rice
Instructions
- Rinse the rice in cold water. Combine with 150ml water, pinch of salt. Bring to boil, cover, lowest heat 12 min, rest 5 min off heat.
- Cube the chicken into 2cm pieces. Toss with 1 tbsp soy sauce, the egg white and cornflour until each piece is coated.
- Mix the sauce: rice vinegar, soy sauce, brown sugar, hoisin, water and the cornflour slurry in a small bowl.
- Heat 2cm sunflower oil in a wok or wide pan over medium-high heat. When a piece of chicken sizzles immediately, fry in 2 batches for 4 minutes per batch until deep golden and crisp. Lift onto kitchen paper.
- Pour out all but 1 tbsp of the oil. Add the dried chilis and ginger, stir 30 seconds (don't let the chilis burn).
- Add the minced garlic, stir 30 seconds. Pour in the sauce mix. It'll bubble and thicken in 60 seconds.
- Tip the crispy chicken back in. Toss to coat in the glossy sauce. Off the heat immediately. Plate over the rice, scatter with sliced spring onion and steamed broccoli alongside.
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