General Tso's Chicken
Ingredients
- 600 gWhite chicken (2cm cubes)
- 1 pcEgg (beaten)
- 100 gCorn starch (for coating)
- 750 mlPeanut oil (for frying)
- 3 pcGarlic (finely minced)
- 1 tspGinger ground
- 2 pcThai chili (sliced)
- 3 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspRice vinegar
- 2 tbspBrown sugar
- 1 tbspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pinchSesame seed (for garnish)
- 1 pcFresh ginger (finely minced)
- 6 pcDried red chilies (whole)
Method
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.
- 1
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
Plunge the chicken into the peanut oil at 180°C. The crust should become rigid, golden, and very crunchy. Drain on a rack.
- 3
In a bowl, mix the soy sauce, rice wine, vinegar, brown sugar, and a pinch of starch. The mixture should be homogeneous.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the crunch. Keeps for 24h in the fridge but the coating will soften.
