General Tso's Chicken.

General Tso's Chicken.

Chicken Tikka Masala is a British invention, General Tso's Chicken is American. As with chicken tikka masala there are many different stories of how it was invented and who invented it. General Tso's chicken is crispy fried chicken with familiar flavours of sweet, sour and spicy. I find it very similar to Kung Po but perhaps not as fresh and healthy. Don't trust me on this...try it for yourself.

This is my version using cooked chicken (I had made braised chicken in fish sauce the night before and this dish is made using leftovers, use raw chicken in yours).

Serves 4.

   For the marinade.

In a large bowl, put in

-500g 2cm sliced chicken, with

-1tbsp dark soy sauce,

-1tbsp light soy sauce,

-1tbsp Shaoxing rice wine,

-2tsp sesame oil,

-salt/pepper.

Mix well and refrigerate.

   For the coating.

On a large platter, add

-150g cornflour,

-2tbsp plain flour,

-1/2tsp baking powder,

-salt/pepper.

   For the vegetables.

2 cloves chopped garlic.

2tbsp chopped ginger.

1 sliced fresh chilli.

5-6 dry chillies.

2 sliced spring onions.

Broccoli, boiled or steamed.

    For the Sauce.

In a bowl, put in

-2tsp cornflour,

-1tbsp soy sauce,

-1tbsp oyster sauce,

-zest and juice of 1 orange,

-2tbsp balsamic vinegar,

-1tbsp Shaoxing rice wine,

-2tsp sesame oil,

-2tsp sugar,

-black pepper,

-200ml chicken stock or water.

Mix well and leave aside.

I don't own a deep fryer so I deep fry in my old saucepan. To this, I add

-300ml vegetable oil.

Bring up to frying temperature on medium heat (drop a small piece of chicken in to test the oil temperature)

Drop the marinated chicken pieces in the dry coating.

Mix well to coat each piece.

Shake off excess flour and drop the chicken pieces in the oil.

Cook in small batches.

When the chicken has turned golden brown, remove and drain well on kitchen paper. Don't worry about cooking the meat through) 

After the chicken has had its crispy coating....

In a large wok, on medium heat, with a tablespoon of vegetable oil, fry

-ginger, with

-garlic.

Cook, stirring occasionally until the vegetables have softened, add

-the sauce, 

Cook, stirring , until the sauce had thickened, add

-chicken,

-fresh and dry chillies.

Cook, stirring, to coat the chicken pieces in the sticky sauce.

When the chicken is cooked through, taste and adjust the seasoning. 

Add spring onions.

Stir to combine.

Sprinkle over sesame seeds.

Serve with rice and broccoli.