General Tso's Chicken
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | raw chicken dark meat | 750 g | 952 kcal161g protein · -3g carbs · 36g fat · 0g fibre | Buy |
| 2 | egg | 1 piece | 288 kcal24g protein · 1g carbs · 20g fat · 0g fibre | Buy |
| 3 | light soy sauce | 1 tbsp | 8 kcal1g protein · 1g carbs · 0g fat | Buy |
| 4 | Seasoning to taste | 0 g | — | Buy |
| 5 | –3 tbsp cornstarch | 3 tbsp | 171 kcal0g protein · 41g carbs · 0g fat | Buy |
| 6 | oil to deep fry | 700 ml | — | Buy |
| 7 | dark soy sauce | 2 tbsp | 16 kcal2g protein · 2g carbs · 0g fat | Buy |
| 8 | rice vinegar | 1 tbsp | 20 kcal0g protein · 5g carbs · 0g fat | Buy |
| 9 | red Shaoxing rice wine | 1 tbsp | 13 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | sugar | 1 tbsp | 58 kcal0g protein · 15g carbs · 0g fat | Buy |
| 11 | chicken stock | 3 tbsp | 3 kcal0g protein · 0g carbs · 0g fat | Buy |
| 12 | finely-chopped ginger | 1 tbsp | 12 kcal0g protein · 3g carbs · 0g fat | Buy |
| 13 | crushed and minced garlic | 1 tbsp | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 14 | cornstarch | 1 tbsp | 57 kcal0g protein · 14g carbs · 0g fat | Buy |
| 15 | spring onions | 0 g | — | Buy |
| 16 | chopped dried chile peppers | 1 tbsp | — | Buy |
Directions
Cut the chicken into 2 cm (¾ inch) cubes.
Beat the egg, light soy sauce, and seasoning in a bowl.
Add the chicken pieces to the egg mixture, and stir in the cornstarch to thicken the mixture.
Mix the sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
Heat the oil in a wok (if deep frying, aim for 180°C or 350°F).
If deep frying, fry the pieces of battered chicken a few at a time until crispy (around 3 minutes). If shallow-frying, fry until the chicken is cooked and the batter is golden. Remove excess oil from the chicken pieces after frying.
After frying the chicken, empty and wipe clean the wok. Add 2 tbsp oil back to the wok, and return to the heat.
Fry the spring onions and chili peppers together for about 30 seconds.
Add the chicken pieces back to the wok, and stir fry with the vegetables until browned.
Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute or until sauce thickens. The exact time will depend partly on how much cornstarch you added.
Remove from heat and serve immediately.
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