General Tso Chicken
Prep time
Cook time
Total time
Author: Adapted from Ricardo Cuisine
Serves: 6-8 portions
Ingredients
- 6 tablespoons soy sauce
- 6 tablespoons chicken broth
- 6 tablespoons rice vinegar
- 2 tablespoons fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 4 teaspoons cornstarch
- 2 teaspoons paprika
- 2 teaspoons sambal oelek
- 1 teaspoon toasted sesame oil
- 1 cup sugar
- 3 tablespoons water
- 2 red bell peppers, cut into strips
- ½ cup canola oil
- 2 lbs (1 kg) chicken skinless and boneless thighs chicken, cut into large cubes
- ½ cup unbleached all-purpose flour
- 4 whole dried Sichuan chilies (optional)
- 2 green onions, thinly sliced
- Salt and pepper
Instructions
- Combine in a small bowl all the sauce ingredients, soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
- Combine sugar and water in a small saucepan, stir to mix well. Bring to a boil and simmer until mixture is slightly caramelized, about 5-7 minutes. IMPORTANT: don't stir the mixture while bringing to boil, instead, swirl the saucepan occasionally.
- Once slightly caramelized, add the sauce mixture. Bring to a boil, whisking constantly. Keep sauce aside, off the heat.
- Add 2 tbsp. of oil in a large non-stick skillet over medium-high heat and cook peppers and chilies if using for about 3 minutes. Set aside on a plate.
- In a large bowl, season chicken pieces with some salt and pepper (go easy on the salt, there is soy sauce in the sauce). Add flour and toss until well coated. Remove any excess flour.
- In the same skillet that you cooked your peppers in, brown half of the chicken at a time in remaining oil (95 ml or ⅓ cup + 1tbsp.). Add oil, if needed. Drain on paper towels and keep warm. Repeat with remaining chicken. Discard oil.
- Reheat skillet with sauce, add chicken and peppers, mix to combine. Sprinkle with green onions.
- Serve with rice and a green vegetable.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/general-tso-chicken/