General Tso Chicken
Crispy, sticky General Tso-style chicken with a sweet-spicy sauce and aromatic ginger-garlic notes—perfect over rice for a comforting Chinese-inspired meal.
Servings
4
Difficulty
Easy
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Ingredients
Main
- chicken breast
- plain flour
- pcs egg
- starch/cornstarch
- baking powder
- tsp salt
- tsp onion salt
- tsp garlic powder
- cup water
- cup chicken stock
- cup duck sauce
- tbsp soy sauce
- tbsp honey
- tbsp rice vinegar
- tbsp sesame seed oil
- tbsp gochujang
- clove garlic
- pcs spring onion
- tsp ginger
Additional sauce/marinade
- cup water for sauce
- tbsp white vinegar
- sherry cooking wine
- tsp white pepper
- hot pepper
- ketchup
- hoisin sauce
- sugar
- pcs egg whites
- tbsp cornstarch for marinade
- tbsp cornstarch for slurry
- tbsp water for slurry
Directions
- Make sauce: combine water, soy sauce, white vinegar, sherry cooking wine, white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce and sugar; mix and set aside.
- Marinate chicken: add chicken with a pinch of salt and white pepper, egg whites and cornstarch; mix and coat.
- Deep fry chicken at 175°C (350°F) 3–4 minutes until golden and not sticking; set aside.
- Stir-fry: add sauce to wok and bring to a boil; add broccoli (optional) and cook.
- Thicken sauce: whisk cornstarch with water to make a slurry and add slowly until desired thickness.
- Add fried chicken to the sauce, stir-fry 1 minute to coat and serve.