General Tso’s Chicken

Marinade the chicken

• 500g boneless skinless chicken breast or thigh, cut into bite-sized pieces
• ½ tbsp rice wine
• pinch salt
• 40g /⅓ cup cornstarch to coat

Marinate the chicken meat with the rice wine and salt for 15 minutes.

Coat the chicken with⅓ cup of cornstarch.

Deep fry the chicken until golden brown. Drain the excess oil on a paper towel lined dish or wire rack.

For the sauce

• 2½ tbsp rice vinegar
• 2½ tbsp soy sauce
• ½ tbsp dark soy sauce
• 1 tsp Hoisin sauce
• ¼ cup water
• ½ tbsp rice wine
• 1 tbsp cornstarch

Mix all the ingredients for the sauce in a small bowl. Set aside.

To fry

• 1 clove garlic, minced
• 1 tbsp minced ginger
• 1 tsp crushed red chilli
• 2 spring onion, rough chopped to garnish

Heat up a wok or frying pan with a tbsp of oil. Once hot, add the garlic, ginger and dried chilies. Stir-fry until fragrant.

Pour in the sauce mixture, stir a few times until it boils and thickens.

Add the fried chicken, stir so the thickened sauce coats the chicken.

Add the chopped spring onion and stir a few times to get them mixed throughout. Serve and enjoy!