Learn . Laugh . Eat

General Tso's Chicken

Prep: 15

Cook: 25

General Tso's Chicken- a delicious fried chicken dish of many disputed origins, give this a go!

  • 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

  1. Soak the dried red chillies in hot water for 30 minutes
  1. Finely slice the garlic, ginger and spring onion, keeping the spring onion in rings
  1. Cut the meat into large cubes or dices roughly 2cm large and place into a large mixing bowl
  1. Add ‘The Marinade’ ingredients to the meat and massage well until all the liquid is absorbed.
  1. 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
  1. Mix ‘The Sauce’ ingredients together in a bowl, boil down until reduced by half and have ready for later
  1. 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

  1. With your oil already heated to 180° deep fry the battered meat until golden brown
  1. Remove carefully and place on kitchen towel to drain off any excess oil
  1. Once you have finished deep frying all of your meat you can then start stir frying your pre-
  1. Bring 1 tbsp vegetable oil to a high heat, ginger and garlic, along with the dried chillies and then followed immediately by the sauce mixture.
  1. 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

  1. Soak the dried red chillies in hot water for 30 minutes
  1. Finely slice the garlic, ginger and spring onion, keeping the spring onion in rings
  1. Cut the meat into large cubes or dices roughly 2cm large and place into a large mixing bowl
  1. Add ‘The Marinade’ ingredients to the meat and massage well until all the liquid is absorbed.
  1. 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
  1. Mix ‘The Sauce’ ingredients together in a bowl, boil down until reduced by half and have ready for later
  1. 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

  1. With your oil already heated to 180° deep fry the battered meat until golden brown
  1. Remove carefully and place on kitchen towel to drain off any excess oil
  1. Once you have finished deep frying all of your meat you can then start stir frying your pre-
  1. Bring 1 tbsp vegetable oil to a high heat, ginger and garlic, along with the dried chillies and then followed immediately by the sauce mixture.
  1. 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.
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