General Tso's chicken — crispy deep-fried chicken tossed in a sweet, savoury and slightly spicy sauce. A Chinese-American takeaway favourite, best served over rice.
- 1 1/2 Chicken Breast
- 3/4 cup Plain Flour
- 1 Egg
- 1 tbs Baking Powder
- 1 tsp Salt
- 1/2 tsp Onion Salt
- 1/4 tsp Garlic Powder
- 3/4 cup Water
- 1/2 cup Chicken Stock
- 1/4 cup Duck Sauce
- 3 tbs Soy Sauce
- 2 tbs Honey
- 1 tbs Rice Vinegar
- 2 tbs Sesame Seed Oil
- 1/2 tbs Gochujang
- 2 tbs Starch
- 1 clove Garlic
- 2 chopped Spring Onions
- 1 tsp Ginger
Video
Preparation
- Make the sauce: in a bowl, combine 2 cups water, 2 tbsp soy sauce, 2 tbsp white vinegar, the sherry cooking wine, ¼ tsp white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce and sugar, and mix well. Set aside.
- Marinate the chicken: in a bowl, combine the chicken, a pinch of salt, a pinch of white pepper, 2 egg whites and 3 tbsp cornstarch.
- Deep-fry the chicken at 350°F for 3–4 minutes until golden brown, loosening the pieces so they don't stick together, then set aside.
- Add the sauce to a wok with the broccoli and bring to the boil. To thicken, whisk together 2 tbsp cornstarch and 4 tbsp water and slowly add until the sauce reaches the right thickness.
- Add the chicken and stir-fry for a minute, then serve.
