This is a classic Chinese-American dish that you can easily make yourself. I don't really know who General Tso is, but what I do know is that this is an incredibly good dish that you should try to make! Sticky, crispy chicken in a sauce full of really good flavours! Feel free to serve with whatever vegetables you like on the side!
Ingredients
- 450 g chicken thigh fillet
- 5 tbsp soy sauce
- 4 tbsp shaoxing wine
- 4 tbsp sugar
- 2 tbsp rice vinegar
- 1 dl chicken broth
- 1 clove garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- 60 g plain white flour
- 60 g corn starch
- 1 tsp baking powder
- 1 tsp salt
- 7 ½ dl oil (for deep frying)
- 2 x spring onion
- 200 g rice
- 4 x whole dried red chili
- 1 tsp baking powder
- 4 tbsp corn starch
Method
- Cut the chicken into mouth-sized pieces and mix with 2 tbsp soy sauce, 2 tbsp shaoxing wine*, baking powder and 3 tbsp cornstarch. Let the chicken marinate for 20–30 minutes.
- Stir together all the ingredients for the sauce with a whisk (sugar, 3 tbsp soy sauce, rice vinegar, 2 tbsp *shaoxing wine, chicken stock (½ dl water + ½ tsp chicken bouillon powder/cube), finely grated garlic, ginger, sesame oil and 1 tbsp cornstarch. Set aside.
- Breading: Mix flour, 60 g cornstarch, ½ ts baking powder and salt in a bowl and add the marinated chicken pieces. Stir well so that the chicken is well coated with the dry ingredients.
- Heat a pot with neutral oil to 180–200 C. Fry the chicken pieces for about 3–4 minutes until they are golden and crispy, and place them on a wire rack.
- Put a little oil in a wok or frying pan and add 4 small dried red chillies. (This is optional if you want the dish a bit spicy) Fry them for 30 seconds before adding to the sauce. Cook, stirring, until the sauce thickens, and fold in the chicken pieces.
- Serve with boiled rice, and top with some spring onions and sesame seeds!
- *If you don't have shaoxing wine, it can be replaced with dry sherry or omitted.
