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General Tso's Chicken.
Serves 4
Easy
Prep:
Cook:
20 minutes marinating time.
An American-Chineses dish.
Skip to ingredients
The Marinade.
- 500g chicken, cut into 2cm slices
- 1tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp Shaoxing rice wine
- 2tsp sesame oil
- Salt/pepper
For the Coating.
- 500g chicken, cut into 2cm slices
- 1tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp Shaoxing rice wine
- 2tsp sesame oil
- Salt/pepper
- 150g cornflour
- 2tbsp plain flour
- 1/2tsp baking powder
- Salt/pepper
The Vegetables.
- 500g chicken, cut into 2cm slices
- 1tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp Shaoxing rice wine
- 2tsp sesame oil
- Salt/pepper
- 150g cornflour
- 2tbsp plain flour
- 1/2tsp baking powder
- Salt/pepper
- 500g broccoli, cut into florets
- 1tbsp chopped ginger
- 2 cloves chopped garlic
- 1 sliced chilli
- 4-5 dry chillies (adjust according to your taste)
- 2 sliced spring onions
The Sauce.
- 500g chicken, cut into 2cm slices
- 1tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp Shaoxing rice wine
- 2tsp sesame oil
- Salt/pepper
- 150g cornflour
- 2tbsp plain flour
- 1/2tsp baking powder
- Salt/pepper
- 500g broccoli, cut into florets
- 1tbsp chopped ginger
- 2 cloves chopped garlic
- 1 sliced chilli
- 4-5 dry chillies (adjust according to your taste)
- 2 sliced spring onions
- 1tsp cornflour
- 1tbsp soy sauce
- 1tbsp oyster sauce
- 1tbsp Shaoxing rice wine
- 1tbsp balsamic vinegar
- 2tsp sesame oil
- 2tsp caster sugar
- 200ml water or chicken stock
For deep frying.
- 500g chicken, cut into 2cm slices
- 1tbsp dark soy sauce
- 1tbsp light soy sauce
- 1tbsp Shaoxing rice wine
- 2tsp sesame oil
- Salt/pepper
- 150g cornflour
- 2tbsp plain flour
- 1/2tsp baking powder
- Salt/pepper
- 500g broccoli, cut into florets
- 1tbsp chopped ginger
- 2 cloves chopped garlic
- 1 sliced chilli
- 4-5 dry chillies (adjust according to your taste)
- 2 sliced spring onions
- 1tsp cornflour
- 1tbsp soy sauce
- 1tbsp oyster sauce
- 1tbsp Shaoxing rice wine
- 1tbsp balsamic vinegar
- 2tsp sesame oil
- 2tsp caster sugar
- 200ml water or chicken stock
- 300ml vegetable oil
Method
step 1
Mix the marinade ingredients together in a large bowl. Cover and leave to marinate for 20 minutes. While you wait for the chicken to be ready, steam or boil the broccoli florets.step 2
Mix the sauce ingredients together in a large bowl and leave aside until needed.step 3
When you are ready to cook. Drop the marinated chicken pieces in the dry coating. Mix well to coat each piece. Shake off excess flour and drop the chicken pieces in the oil. Cook in small batches. When the chicken has turned golden brown, remove and drain well on kitchen paper. Don't worry about cooking the meat through)step 4
In a large wok, on medium heat, with a tablespoon of vegetable oil, fry ginger, with garlic. Cook, stirring occasionally until the vegetables have softened, add the sauce. Cook, stirring, until the sauce had thickened, add chicken, fresh and dry chillies. Cook, stirring, to coat the chicken pieces in the sticky sauce. When the chicken is cooked through, taste and adjust the seasoning. It should taste sweet, sour and spicy. Add spring onions. Stir to combine. Sprinkle over sesame seeds.step 5
Serve with rice and broccoli.
