Indo-style General Tso's Chicken

Ingredients

While the original General Tso's Chicken is known for its sweet and tangy flavors, the Indo-style version adds a spicy twist by incorporating traditional Indian spices. The dish also features a richer and more complex flavor profile, thanks to the use of aromatic spices commonly found in Indo cuisine. We alse have the original recipe for General Tso's Chicken, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tomato ketchup 2 tablespoons tomato ketchup
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon black pepper powder 1/4 teaspoon black pepper powder
• Vegetable oil, for frying Vegetable oil, for frying
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugars: 6g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cornstarch, all-purpose flour, ginger paste, garlic paste, and a pinch of salt. Mix well.
2. 2.
   Add the chicken pieces to the bowl and coat them evenly with the flour mixture.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
4. 4.
   Fry the coated chicken pieces in batches until they turn golden brown and crispy. Remove and set aside.
5. 5.
   In a separate pan, heat 1 tablespoon of vegetable oil over medium heat.
6. 6.
   Add ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and black pepper powder. Sauté for a minute until fragrant.
7. 7.
   Add soy sauce, tomato ketchup, chili sauce, vinegar, and honey to the pan. Stir well to combine.
8. 8.
   Return the fried chicken to the pan and toss it in the sauce until well coated.
9. 9.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Garnish with chopped spring onions and sesame seeds.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Ginger and Garlic Paste — Use fresh ginger and garlic to enhance the flavors.
• Soy Sauce — Opt for low-sodium soy sauce if you prefer a less salty dish.
• Chili Sauce — Adjust the amount of chili sauce according to your spice preference.
• Spring Onions — Reserve some green parts for garnishing.

Tips & Tricks

• For an extra kick of heat, add chopped green chilies along with the spices.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan.
• Serve the Indo-style General Tso's Chicken with steamed rice or noodles for a complete meal.
• Customize the level of spiciness by adjusting the amount of red chili powder and chili sauce.
• To make it healthier, you can bake the chicken instead of frying it.

Serving advice

Serve the Indo-style General Tso's Chicken hot, garnished with chopped spring onions and sesame seeds. Pair it with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the crispy chicken pieces on a serving platter and drizzle the sauce over them. Sprinkle some sesame seeds and chopped spring onions on top for an appealing presentation.