General Tso's Chicken

General Tso’s Chicken

This recipe is created for Steve Wilson who works in my team. He requested for a really good General Tso’s Chicken recipe so that he doesn’t need to order it every week for it. So, I decided to create this specially for him. Well, I hope this recipe meets your expectation. My worst critic had good comments so I hope you like it too.

Ingredients: 

4 pcs boneless and skinless thighs 

½ red pepper cut into ¼ inch squares 

2 slices peeled ginger, julienne

1 tbs. minced garlic 

5 red dried chilies, soaked in hot water, seeded 

2 cups of oil for deep frying

Marinate: 

1 tbs. oyster sauce

1 tsp. ground white pepper (I take white pepper corns, roast and grind) 

½ cup cornstarch  

½ cup rice flour  

1 tbs. salt 

1 tbs. Shaoxing wine 

1 tsp. sesame oil

Sauce: 

3 tbs. shaoxing wine 

2 tbs. Chinese rice vinegar 

2 tbs. light soy sauce 

1 tbs. dark soy sauce 

1 tsp. hoisin sauce 

1 tbs. plum sauce 

1 tsp. corn starch 

2 tbs. sugar 

¼ cup water

Method:  

Cut chicken into bite pieces and mix with marinate and store in the fridge for at least 4 hours. For the sauce, mix all the ingredients and whisk them. Set aside.

Heat wok with oil for deep frying and ensure oil is hot by dropping some rice flour, it should sizzle. 

Mix cornstarch and rice flour in a bowl. Coat chicken with mixture and deep fry till golden brown. Dish out onto paper towel and set aside.

Meantime, remove the deep frying oil and leave aside some for cooking sauce (about a tablespoon). Saute garlic, add chilies and ginger and sauté for about 3 mins. Add red pepper and stir fry for a min (do not overcook pepper). Add the sauce mixture and when sauce is boiling, add chicken. Coat it quickly and dish out onto plate. Garnish with spring onion/cilantro etc. Enjoy with white jasmine rice.