General Tso's Spicy Chicken
Classic Chinese dish-spicy and a bit sweet and it is fast and easy to prepare.
Equipment
Ingredients
- 10 oz Skinless Boneless Chicken Thigh or breast / cut into bite-sized pieces
- ½ tbsp Rice Wine
- 1 pinch Salt
- 3 tbsp Cornstarch
- 1 pc Egg beaten
- Vegetable Oil for deep frying
- 1½ tbsp Coconut Oil
- 3 slices Ginger peeled / finely minced or grated
- 2 cloves Garlic finely minced
- 5 pcs Dried Red Chilis rinsed and deseeded
- 2 stalks Scallions cut into 1-inch length
- 3 tbsps Chinese Rice Vinegar
- 3 tbsps Soy Sauce
- ⅓ cup Chicken Stock or water
- 1½ tbsps Sugar
- ½ tbsp Mirin sweet rice wine
- 1 tsp Cornstarch
Instructions
- Put the chicken pieces in a deep bowl with salt and pepper.
- Add beaten egg and cornstarch.
- Mix well to evenly coat chicken.
- Mix all the ingredients for the sauce in a small bowl and set aside.
- Heat 3 tablespoons (or more) of oil in a frying pan over medium high heat.
- Add chicken pieces when oil is hot.
- Cook until chicken pieces turned light brown on both sides.
- Using a slotted spoon, take chicken out of pan.
- Drain the excess oil by laying the chicken on a dish lined with paper towels.
- Discard excess oil from the pan but leave about a tablespoon.
- If you don't have any oil left in the pan, add about a tablespoon of oil.
- When it gets hot enough, saute the minced ginger, garlic, and dried chilies.
- Stir-fry until you smell the spicy aroma of the chiies.
- Pour the sauce into the pan.
- When the sauce boils and thickens, add the chicken and stir to combine well with the sauce.
- Add the scallion and stir a few times, dish out and serve immediately.
Tried this recipe?Let us know how it was!