General Tso's Chicken

General Tso's chicken is one of North America's favorite Chinese-takeaway dishes. It's also a really easy dish to whip up at home when you feel like skipping your local Chinese restaurant. Do try making it using this recipe when you get the chance. It's a much tastier and healthier option as well. You can always adjust the sweetness and spiciness level to suit your palate and personal preference.


General Tso's Chicken

Ingredients

4 Pieces /450 g Skinless and boneless Chicken Thighs, cubed (about ¾-inch pieces)
1 Egg
1 Tbsp Soy Sauce

A pinch of Sea Salt
A few dashes of White Pepper
2 ½ Tbsp Corn Flour
8 to 10 Dried Chilies, cut into smaller pieces
2 Cloves Garlic, chopped
½ inch Ginger, sliced
3 Stalks Scallion, sliced
1 tsp Roasted Sesame Oil
Oil for deep-frying

For the sauce:

1 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Cooking Wine

1 Tbsp White Rice Vinegar
2 tsp White Sugar

6 Tbsp Chicken Stock or Water
1 tsp Corn Flour

Method

Marinade the chicken pieces with egg, soy sauce, sea salt, pepper, and corn flour for about 15 minutes.

Combine the sauce ingredients in a small bowl; set aside. 



Heat enough oil for deep-frying to 350-380˚F. (Medium to high heat) Add the chicken and deep-fry until it is crisp and golden, about 2 ½ to 3 minutes. (If you are deep-frying in a wok with a relatively small volume of oil, fry the chicken in batches.) Remove the chicken with a slotted spoon and set aside. Pour the oil into a heatproof container, and clean the wok if necessary.

Return the wok to a high flame with 2 Tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing color (do not burn them). Toss in the ginger and garlic, stir-fry for a few seconds more, then add the sauce, stirring as it thickens. Tip in the chicken and stir vigorously to coat it in sauce. Add the scallions and stir a few times, then, switch off the heat, stir in the sesame oil and serve.