General Tso's Chicken

Name: General Tso's Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 150 g boneless chicken thigh; 1 tbsp light soy sauce; 2 tsp Shaoxing wine; 1 tbsp egg white; 4 tbsp cornflour; 3 dried red chillies; 2 cloves garlic; 2 tsp fresh ginger; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1.5 tbsp caster sugar; 3 tbsp chicken stock; 1 tsp cornflour; 0.5 tsp sesame oil; 1 spring onion; 600 ml groundnut oil

Crisp cubes of deep-fried marinated chicken tossed in a glossy sweet-and-sour soy sauce with dried chillies, garlic and ginger. A Hunanese-inspired dish created by chef Peng Chang-kuei and made famous in New York, best eaten straight from the wok with plain rice.

Lunch & dinner 25g+ protein Under 30 min

30 min15 prep · 15 cookMedium1130 kcalper serving

Method

Cut 150 g of boneless chicken thigh into even 3 cm chunks. In a bowl, mix the chicken with 1 tbsp light soy sauce, 2 tsp Shaoxing wine and 1 tbsp lightly beaten egg white until the meat feels slick. Leave to marinate at room temperature for 20 minutes.
While the chicken marinates, whisk the sauce in a small bowl: 1 tbsp light soy sauce, 1 tbsp rice vinegar, 1.5 tbsp caster sugar, 3 tbsp chicken stock and 1 tsp cornflour, stirring until the sugar and cornflour are dissolved with no lumps. Set beside the hob with the 2 cloves chopped garlic, 2 tsp chopped ginger and 3 dried chillies.
Put 4 tbsp cornflour in a dry bowl and turn the marinated chicken through it piece by piece, pressing so each chunk carries a thick, slightly shaggy coat. Shake off the loose powder and lay the pieces on a plate.