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General Tso's chicken - Better than Takeout

A delicious general tso's recipe with a twist
Print Recipe Pinner la recette
4.84/5 (54)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main course
Cuisine: Asian
Servings: 4 people
Calories: 254kcal
Author: Marc Winer

Ingredients

  • 450 g chicken thighs boneless, cut into bite-size pieces
  • 2 L frying oil
  • 1 tablespoon minced ginger
  • 0.5 teaspoon pepper flakes
  • 2 cloves minced garlic

Sauce

  • 3 tablespoons rice vinegar
  • 3 tablespoons light soy sauce
  • 2 teaspoons of hoisin sauce
  • 65 ml water
  • 3 tablespoons of sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons of gochujang (optional for color and lift)

Breadcrumbs

US Customary - Metric

Procédé

  • Mix sauce ingredients together in a bowl (except for the cornstarch). Ditto for the batter in a large bowl.
    3 tablespoons rice vinegar, 3 tablespoons light soy sauce, 2 teaspoons of hoisin sauce, 65 ml water, 3 tablespoons of sugar, 2 teaspoons of gochujang (optional for color and lift)
  • Place chicken in the batter. Fry the individual pieces in oil at 180 degrees celsius for the first time until lightly browned. Set aside for 5 min and fry again until golden.
    450 g chicken thighs, 2 L frying oil, 1 portions my universal batter
  • Put a tablespoon of oil in a large frying pan and add the chili flakes, ginger and garlic.
    0.5 teaspoon pepper flakes, 2 cloves minced garlic, 1 tablespoon minced ginger
  • Sauté over medium heat until you can smell the garlic (about 30 seconds).
  • Add the sauce and stir until simmering, then combine the cornstarch with 2 tablespoons of water and stir until thickened. Be careful not to stop stirring until thickened.
    1 tablespoon cornstarch
  • Add the chicken and mix.
  • Stir for about 30 seconds until thickened.
  • Serve with rice

Notes

Best served immediately. My special breadcrumbs are tough, but this sauce is devilishly acidic and will soon soften your chicken fritters.
Use a cooking thermometer to ensure that your oil is at the right temperature. If the oil is too hot, the outside of the chicken may burn before the inside is cooked.
If the oil is too cold, the chicken will absorb more oil and be heavy and greasy (fat is life, but in moderation).

Nutrition

Calories: 254kcal | Féculents: 2g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 140mg | Potassium: 238mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg
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