A popular American dish inspired by Chinese cuisine. Pieces of chicken thigh fried in deep oil, served with a sweet and spicy sauce based on soy sauce, rice vinegar, ginger, and garlic. General Tso’s Chicken is traditionally served with boiled broccoli florets.
Ingredients
- 500 g chicken thigh (300 g meat without skin and bones)
- 3 tablespoons cornstarch
- Cooking oil for frying
- 1/4 teaspoon chili flakes or 2 dried chili peppers
Sauce
- 1/2 tablespoon grated ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon tomato paste
To serve
- 100 g (1 packet) rice, e.g., jasmine rice
- Chopped green onions (scallions)
- Boiled broccoli florets
Preparation
Remove the skin from the chicken thighs, debone them and cut into bite-sized pieces. Cook rice in salted water, then remove and set aside on a plate. You can also cook broccoli florets in the same water. In a bowl, mix together the sauce ingredients and set aside. Heat a wok or a large deep skillet, pour in cooking oil to a depth of about 2 cm. Once the oil is hot, season the chicken pieces with salt and pepper, and coat them evenly with cornstarch.
Place the chicken pieces gradually into the hot oil and fry over high heat for about 8 minutes in total, until the chicken is well fried and lightly browned. Turn them 2-3 times during cooking. Pour off most of the oil, leaving about 2 tablespoons in the pan. Add chili flakes or peppers, pour in the prepared sauce, mix well, and bring to a boil. Remove from heat and serve over the cooked rice, garnished with chopped green onions.
