General Tso's Chicken Peruvian Style

Ingredients

In this Peruvian adaptation, we incorporate traditional Peruvian ingredients and cooking techniques to give General Tso's Chicken a unique twist. The dish is infused with Peruvian spices and herbs, and the sauce is enriched with local ingredients to create a flavor profile that is both familiar and exciting. We alse have the original recipe for General Tso's Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) vegetable oil, for frying 1/2 cup (120ml) vegetable oil, for frying
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon aji amarillo paste (Peruvian yellow chili paste) 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/4 cup (30g) roasted peanuts, chopped 1/4 cup (30g) roasted peanuts, chopped
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugar: 6g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, season the chicken pieces with salt and pepper. Add the flour and toss until the chicken is evenly coated.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and crispy. Remove from the skillet and set aside.
3. 3.
   In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the minced garlic, grated ginger, and aji amarillo paste. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth. Pour the sauce into the skillet and bring to a simmer.
5. 5.
   Return the fried chicken to the skillet and toss to coat it evenly with the sauce. Cook for an additional 2-3 minutes until the chicken is heated through and the sauce has thickened slightly.
6. 6.
   Remove from heat and garnish with chopped peanuts and sliced green onions.
7. 7.
   Serve the Pollo a la General Tso Peruano hot with steamed rice or noodles.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste is a key ingredient in Peruvian cuisine. It adds a unique and slightly spicy flavor to the dish. If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili paste.
• Rice Vinegar — Rice vinegar provides a tangy and slightly sweet flavor to the sauce. If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.
• Roasted Peanuts — Roasted peanuts add a crunchy texture and nutty flavor to the dish. If you have a peanut allergy, you can omit the peanuts or substitute them with toasted sesame seeds for a similar texture.

Tips & Tricks

• For extra crispiness, you can double fry the chicken. After the first fry, let the chicken cool for a few minutes, then fry it again until it reaches the desired crispiness.
• Adjust the amount of aji amarillo paste according to your spice preference. Add more for a spicier dish or reduce the amount for a milder flavor.
• Serve the Pollo a la General Tso Peruano with a side of pickled vegetables or a fresh salad to balance the flavors.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the simmering process.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Serving advice

Serve the Pollo a la General Tso Peruano hot with steamed rice or noodles. Garnish with additional sliced green onions and chopped peanuts for extra flavor and presentation.

Presentation advice

To enhance the presentation, arrange the Pollo a la General Tso Peruano on a platter and sprinkle some fresh cilantro leaves on top. Serve with a wedge of lime for squeezing over the chicken for an added burst of citrus flavor.