General Tso's Chicken

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1/4 cup (60ml) Shaoxing wine 1/4 cup (60ml) Shaoxing wine
• 2 tbsp (30ml) dark soy sauce 2 tbsp (30ml) dark soy sauce
• 2 tbsp (30ml) Chinese black vinegar 2 tbsp (30ml) Chinese black vinegar
• 2 tbsp (30ml) honey 2 tbsp (30ml) honey
• 1 tbsp (15ml) hoisin sauce 1 tbsp (15ml) hoisin sauce
• 1 tbsp (15ml) sesame oil 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) vegetable oil 1 tbsp (15ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 inch (2.5cm) piece ginger, minced 1 inch (2.5cm) piece ginger, minced
• 2-3 dried red chilies 2-3 dried red chilies
• 1 green onion, thinly sliced 1 green onion, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 14g (3g saturated)
• Carbohydrates: 25g (10g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the chicken with cornstarch until evenly coated.
2. 2.
   In a separate bowl, whisk together the Shaoxing wine, dark soy sauce, Chinese black vinegar, honey, and hoisin sauce.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and cook until crispy and golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.
4. 4.
   In the same pan, add the sesame oil, garlic, ginger, and dried red chilies. Cook for 1-2 minutes until fragrant.
5. 5.
   Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes until the sauce has thickened.
6. 6.
   Add the chicken back to the pan and toss to coat in the sauce. Cook for an additional 1-2 minutes until heated through.
7. 7.
   Serve hot, garnished with sliced green onions.

Treat your ingredients with care...

• Cornstarch — Make sure to coat the chicken evenly with cornstarch to achieve a crispy texture.
• Shaoxing wine — This Chinese rice wine adds depth of flavor to the dish. If you can't find it, you can substitute with dry sherry.
• Chinese black vinegar — This vinegar has a unique flavor that is slightly sweet and smoky. If you can't find it, you can substitute with balsamic vinegar.
• Dried red chilies — Adjust the amount of chilies to your desired level of spiciness.

Tips & Tricks

• To make the chicken extra crispy, you can double-fry it. After the first fry, remove the chicken from the pan and let it cool for a few minutes. Then fry it again for an additional 1-2 minutes until crispy.
• If you prefer a thicker sauce, you can add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to the sauce and cook for an additional 1-2 minutes until thickened.
• Serve the General Tso's Chicken with steamed rice and stir-fried vegetables for a complete meal.

Serving advice

Serve the General Tso's Chicken hot, garnished with sliced green onions.

Presentation advice

Arrange the General Tso's Chicken on a platter and garnish with additional dried red chilies and sesame seeds for a pop of color.