Prep time: 15 mins | Cook time: 10 mins | Servings: 4 – 5 people
This dish hits all the right spots! The combination of sweet, savoury, spicy, and tangy sauce brings the crispy Chinese chicken bites to the next level. This is a million times better than takeout and pairs perfectly with your rice of choice!
Ingredients
SAUCE/CHICKEN MARINADE:
1 tablespoon hoisin sauce
3 tablespoons soy sauce – light or all-purpose (NOT dark soy)
2 teaspoons chilli paste, any (Sambal Oelak is great)
1 tablespoon rice vinegar (sub white wine vinegar)
3 tablespoons brown sugar
3/4 c. chicken stock/broth, low sodium
1 tablespoon cornflour/cornstarch
1 teaspoon sesame oil toasted preferably
CHICKEN:
1 – 4 c. oil, for frying (peanut, vegetable, or canola)
600g/ 1.4 pound chicken thighs, boneless skinless, cut into 2.5cm /1-inch pieces (breast/tenderloin2)
1 teaspoon garlic, finely grated
1 c. cornflour/cornstarch
1 teaspoon ginger, finely grated
STIR FRY SAUCE:
2 teaspoons ginger, finely chopped
2 tablespoons oil (peanut, vegetable, or canola)
1/2 teaspoon red chilli flakes (red pepper flakes)
2 cloves garlic, finely chopped
GARNISHES (AT LEAST 1 RECOMMENDED):
Sesame seeds
Finely sliced green onion
How to make General Tso’s Chicken
Step 1: To make the sauce-marinade, combine the soy, hoisin, vinegar, chilli, and sesame oil.
Step 2: Toss the chicken into 2 tbsp sauce-marinade, then add the ginger and garlic. Mix well and leave the chicken to marinate for at least 30 minutes.
Step 3: Into the chicken, add the cornflour. Toss to coat the chicken well. Place the chicken into a colander and shake to remove the excess flour.
Step 4: Add the sugar and cornflour to the rest of the sauce-marinade. Mix well until combined. Pour in the chicken stock and mix again.
Step 5: In a deep skillet or large pot, heat about 2 cm or 4/5-inch oil to 200 degrees C or 390 degrees F.
Step 6: To the hot oil, add the chicken and cook for about 3 minutes, flipping halfway until golden and crispy. When done, remove the chicken from the pot and drain it on a paper towel-lined plate.
Step 7: Discard the oil, then wipe the skillet clean. Place it back to the heat. Alternately, you can use another large skillet.
Step 8: To make the Stir-Fry Sauce: In a large skillet, heat the oil over medium heat. Once hot, add the garlic, ginger, and chilli flakes. Saute for about 30 seconds until the garlic is lightly golden. Now, pour in the sauce. Bring it to a simmer, stirring often, until the sauce has thickened.
Step 9: To the sauce, add the chicken and toss to coat. Make sure to do this quick as the quicker you are, the crispier the chicken stays! Place the chicken on a serving plate and serve garnished with sesame seeds and some finely sliced green onion. Enjoy right away!
NUTRITION FACTS:
Calories: 465cal (23%) | Carbohydrates: 22g (7%) | Protein: 32g (64%)| Fat: 28g (43%)| Saturated Fat: 14g (88%)| Cholesterol: 143mg (48%)| Sodium: 974mg (42%)| Potassium: 446mg (13%)| Fiber: 1g (4%)| Sugar: 10g (11%)| Vitamin A: 110IU (2%)| Vitamin C: 1mg (1%)| Calcium: 26mg (3%)| Iron: 2mg (11%)
Ingredients
- SAUCE/CHICKEN MARINADE:
- 1 tablespoon hoisin sauce
- 3 tablespoons soy sauce - light or all-purpose (NOT dark soy)
- 2 teaspoons chilli paste, any (Sambal Oelak is great)
- 1 tablespoon rice vinegar (sub white wine vinegar)
- 3 tablespoons brown sugar
- 3/4 c. chicken stock/broth, low sodium
- 1 tablespoon cornflour/cornstarch
- 1 teaspoon sesame oil toasted preferably
- CHICKEN:
- 1 - 4 c. oil, for frying (peanut, vegetable, or canola)
- 600g/ 1.4 pound chicken thighs, boneless skinless, cut into 2.5cm /1-inch pieces (breast/tenderloin2)
- 1 teaspoon garlic, finely grated
- 1 c. cornflour/cornstarch
- 1 teaspoon ginger, finely grated
- STIR FRY SAUCE:
- 2 teaspoons ginger, finely chopped
- 2 tablespoons oil (peanut, vegetable, or canola)
- 1/2 teaspoon red chilli flakes (red pepper flakes)
- 2 cloves garlic, finely chopped
- GARNISHES (AT LEAST 1 RECOMMENDED):
- Sesame seeds
- Finely sliced green onion
Instructions
Step 1: To make the sauce-marinade, combine the soy, hoisin, vinegar, chilli, and sesame oil.
Step 2: Toss the chicken into 2 tbsp sauce-marinade, then add the ginger and garlic. Mix well and leave the chicken to marinate for at least 30 minutes.
Step 3: Into the chicken, add the cornflour. Toss to coat the chicken well. Place the chicken into a colander and shake to remove the excess flour.
Step 4: Add the sugar and cornflour to the rest of the sauce-marinade. Mix well until combined. Pour in the chicken stock and mix again.
Step 5: In a deep skillet or large pot, heat about 2 cm or 4/5-inch oil to 200 degrees C or 390 degrees F.
Step 6: To the hot oil, add the chicken and cook for about 3 minutes, flipping halfway until golden and crispy. When done, remove the chicken from the pot and drain it on a paper towel-lined plate.
Step 7: Discard the oil, then wipe the skillet clean. Place it back to the heat. Alternately, you can use another large skillet.
Step 8: To make the Stir-Fry Sauce: In a large skillet, heat the oil over medium heat. Once hot, add the garlic, ginger, and chilli flakes. Saute for about 30 seconds until the garlic is lightly golden. Now, pour in the sauce. Bring it to a simmer, stirring often, until the sauce has thickened.
Step 9: To the sauce, add the chicken and toss to coat. Make sure to do this quick as the quicker you are, the crispier the chicken stays! Place the chicken on a serving plate and serve garnished with sesame seeds and some finely sliced green onion. Enjoy right away!
