General Tso's Chicken

Deep-fried chicken chunks with an ultra-crispy coating, glazed in a dark, glossy, and syrupy sauce. The pungent aroma of garlic and ginger hits you immediately.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 633
• Protein: 35 g
• Carbs: 37 g
• Fat: 37 g

Ingredients

• 600 g White chicken ( 2cm cubes )
• 1 piece Egg ( beaten )
• 100 g Corn starch ( for coating )
• 750 ml Peanut oil ( for frying )
• 3 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 2 piece Thai chili ( sliced )
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Rice vinegar
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 pinch Sesame seed optional ( for garnish )
• 1 piece Fresh ginger ( finely minced )
• 6 piece Dried red chilies ( whole )

Instructions

1. Chicken coating

   Mix the chicken cubes with the beaten egg. Then coat them in cornstarch until each piece is dry to the touch and white. Tap to remove excess.

2. Frying

   Plunge the chicken into the peanut oil at 180°C. The crust should become rigid, golden, and very crunchy. Drain on a rack.

3. Sauce base

   In a bowl, mix the soy sauce, rice wine, vinegar, brown sugar, and a pinch of starch. The mixture should be homogeneous.

4. Sautéing aromatics

   In a hot wok, sauté the minced garlic, fresh ginger, ground ginger, Thai chilies, and dried red chilies with a drizzle of oil. As soon as the aromas are released and the garlic begins to color, pour in the sauce.

5. Glazing

   Let the sauce boil until it coats the spoon. Toss the crispy chicken in, mixing vigorously to coat well. Finish with sesame oil for shine.

Chef's tips

• Cornstarch is the secret to a thinner, crispier crust compared to flour.
• Never overcrowd the pan: if the oil temperature drops, the chicken will be greasy and soggy.

Storage

Eat immediately to preserve the crunch. Keeps for 24h in the fridge but the coating will soften.