General Tso’s Chicken





Ingredients for 4 servings


8 cups (2 L) vegetable oil, for frying
1 cup (240 ml) rice wine
¼ cup (60 ml) soy sauce
1 lb (455 g) boneless, skinless chicken thighs, cubed
1 cup (125 g) flour
1 tablespoon of salt

* General Tso’s sauce

1 tablespoon (15 ml) vegetable oil
2 cloves of fresh garlic, minced
1 teaspoon (5 ml) fresh ginger, grated
½ cup (45 g) dried chilli pepper pod
¼ cup (65 ml) rice wine
¼ cup (65 ml) soy sauce
¼ cup (65 ml) rice wine vinegar or white wine vinegar
¼ cup (50 g) sugar

* Cornstarch filling

½ tablespoon (7.5 ml) cornstarch
½ tablespoon (7.5 ml) water

* Upholstery

¼ cup (35 g) chopped green onion
white rice

* Preparation

1- In a large bowl, mix 1 cup of rice wine, ¼ cup of soy sauce and the cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.

2- In a large separate bowl, mix 1 cup of flour and 1 tablespoon of salt.

3- Remove the chicken from the marinade and place it in the flour mixture. Mix well, until all chicken pieces are coated.

4- Fill a Dutch oven or a large saucepan with oil at least 2 inches (5 cm) thick.

5- Heat the oil until it reaches 365°F (185°C).

6- Place the chicken pieces in the frying oil, stirring occasionally. Fry until golden brown, about 4-5 minutes. Remove chicken from oil and set aside. Drain chicken on paper towels or rack.

7- In a large skillet, pour a tablespoon of vegetable oil and heat over medium-high heat. Add garlic and ginger, stirring frequently for one minute.

8- Add the dried chili pepper pods. Continue stirring for 30 seconds before adding the rice wine, soy sauce, rice wine vinegar and sugar. Stir occasionally until the mixture bubbles.

9- Add cornstarch filling, stirring frequently. Sauce should begin to thicken in a minute or less.

10- Add cooked chicken pieces, stirring to coat with sauce.

11- Remove from heat and garnish with green onions and rice.