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CHICKEN - PAN FRY - General Tso’s Chicken
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General Tso’s Chicken WOK - Pinterest Ingredients: | |
10 oz | boneless skinless chicken meat, (thigh or breast), cut into bite-sized pieces |
1/2 tablespoon | Shaoxing wine |
Pinch | salt |
1/3 cup | cornstarch |
Oil for deep frying | |
1 1/2 tablespoons | oil |
3 slices | peeled ginger, finely minced |
1 clove | garlic, finely minced |
4-5 | dried red chiles, rinsed and deseeded |
2 stalks | scallion, white-part only, cut into 1-inch lengths |
Sauce: | |
2 1/2 – 3 tablespoons | Chinese rice vinegar |
2 1/2 tablespoons | soy sauce |
1/2 tablespoon | dark soy sauce |
1 teaspoon | Hoisin sauce |
1/4 cup | water |
2 1/2 tablespoons | sugar |
1/2 tablespoon | Shaoxing Wine |
1 scant tablespoon | corn starch |
Method:
Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.
Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.
Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.
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