This General Tso recipe is more time consuming, but when you live in the suburbs without a good Chinese restaurants, this recipe will be worth the work and satisfy your craving. For us, this is better than take-out because Mr. Picky only eats white meat, and doesn’t like too much batter. This recipe requires double frying, which I have to stress, is a step you cannot skip because it is the KEY to making super crispy chicken.
- Prep Time :20 minutes
- Cook Time :20 minutes
- Yield : 2-4
- Chicken breast - 2
- Light Soya - 1 TBSP
- Sesame oil - 1 tsp
- White pepper - 1/4 tsp
- Corn starch - 1 cup
- Light soya sauce - 2 TBSP
- Dark soya Sauce - 1 TBSP
- White sugar - 1/4 cup + 2 TBSP
- Black vinegar - 1/2 TBSP + 1 tsp
- Sambal Chili sauce - 1/2 TBSP
- Ketchup - 2 TBSP
- Hoisin - 1/2 TBSP
- Sriracha - 1/2 TBSP
- Water - 1/4 cup
- Chicken powder - 1/4 tsp
- Stir fry
- Ginger - 1/2 TBSP finely sliced
- Garlic - 2 minced cloves
- Red chili - 2 minced
- Green onions - 1 TBSP
- Sesame seeds - 1 tsp
Cut the chicken into bite size pieces, about 1/2 inch. Marinate with the soy sauce, sesame oil, and white pepper. Set aside for 30 minutes.
In a large pan with high sides, heat on medium high 2 inches of oil.
Mix all of the ingredients for the sauce in a bowl. Set aside.
Place the corn starch in a large bowl and coat each piece of chicken really well pressing the corn starch into the chicken. The coating should be opaque and no longer sticky.
Test the oil, use a wooden chopstick or end of spatula put into the oil, if there are bubbles then it is ready. Place a few pieces of chicken at a time, try not to overcrowd the pot. Cook until light golden brown, about 3 minutes and put it on a paper lined rack. Continue till you finish the first fry for all the pieces.
In the meantime, in a wok cook the ginger, garlic, and red chili in 1 TBSP of oil. Add the sauce and reduce to a syrup consistency.
Double fry the chicken this time you can add all the chicken if you have space, if not do it in 2 batches. Add it to the wok, and toss the sauce until it is well coated. Garnish with sesame seeds and green onions.