General Tso's Chicken
General Tso's Chicken- a delicious fried chicken dish of many disputed origins, give this a go!
Ingredients
300g chicken thighs
200g corn flour, seasoned with 1/4 tsp salt, and ¼ tsp pepper
10 dried red chillies
5 slices ginger
2 cloves garlic
The Marinade
1 tsp sesame oil
½ tsp sugar
1 tbsp light soy sauce
1 egg
The Sauce
30g sugar
1 tsp siracha chilli sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
½ tbsp black rice vinegar
1 tbsp light soy sauce
½ tsp dark soy sauce
200ml chicken stock
Method
Preparation
- Soak the dried red chillies in hot water for 30 minutes.
- Finely slice the garlic, ginger and spring onion, keeping the spring onion in rings.
- Cut the meat into large cubes or dices roughly 2cm large and place into a large mixing bowl.
- Add ‘The Marinade’ ingredients to the meat and massage well until all the liquid is absorbed.
- Combine the meat with the seasoned corn flour and massage until each piece of meat separates. Continue to add flour until a dry ‘dusty white’ consistency is reached.
- Mix ‘The Sauce’ ingredients together in a bowl, boil down until reduced by half and have ready for later.
- Build your wok clock. First your garlic & ginger followed by the soaked red chillies followed by your deep fried meat and then lastly the sauce bowl.
Cooking
- With your oil already heated to 180° deep fry the battered meat until golden brown.
- Remove carefully and place on kitchen towel to drain off any excess oil.
- Once you have finished deep frying all of your meat, you can then start stir frying your pre-prepared ingredients.
- Bring 1 tbsp vegetable oil to a high heat, add in your ginger and garlic, along with the dried chillies and then followed immediately by the sauce mixture.
- Bring the sauce to a vigorous boil and then add the deep fried meat, tossing the wok two or three times and serving straight away.
300g chicken thighs
200g corn flour, seasoned with 1/4 tsp salt, and ¼ tsp pepper
10 dried red chillies
5 slices ginger
2 cloves garlic
The Marinade
1 tsp sesame oil
½ tsp sugar
1 tbsp light soy sauce
1 egg
The Sauce
30g sugar
1 tsp siracha chilli sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
½ tbsp black rice vinegar
1 tbsp light soy sauce
½ tsp dark soy sauce
200ml chicken stock
Preparation
- Soak the dried red chillies in hot water for 30 minutes.
- Finely slice the garlic, ginger and spring onion, keeping the spring onion in rings.
- Cut the meat into large cubes or dices roughly 2cm large and place into a large mixing bowl.
- Add ‘The Marinade’ ingredients to the meat and massage well until all the liquid is absorbed.
- Combine the meat with the seasoned corn flour and massage until each piece of meat separates. Continue to add flour until a dry ‘dusty white’ consistency is reached.
- Mix ‘The Sauce’ ingredients together in a bowl, boil down until reduced by half and have ready for later.
- Build your wok clock. First your garlic & ginger followed by the soaked red chillies followed by your deep fried meat and then lastly the sauce bowl.
Cooking
- With your oil already heated to 180° deep fry the battered meat until golden brown.
- Remove carefully and place on kitchen towel to drain off any excess oil.
- Once you have finished deep frying all of your meat, you can then start stir frying your pre-prepared ingredients.
- Bring 1 tbsp vegetable oil to a high heat, add in your ginger and garlic, along with the dried chillies and then followed immediately by the sauce mixture.
- Bring the sauce to a vigorous boil and then add the deep fried meat, tossing the wok two or three times and serving straight away.