Preparation Time:
- 45 min
Ingredients:
- 500g of chicken thighs, diced
- 1/4 cup of cornstarch
- 1/4 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 2 eggs, beaten
- 1/2 cup of vegetable oil (for frying)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/3 cup of soy sauce
- 1/4 cup of sugar
- 2 tablespoons of rice vinegar
- 2 tablespoons of sesame oil
- 1 tablespoon of hoisin sauce
- 1/4 teaspoon of red pepper flakes (adjust for heat)
- 2 green onions, chopped (for garnish)
- Steamed rice (for serving)
Kitchen Tools Needed:
- Wok
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Frying pan
- Slotted spoon
Instructions:
- In a mixing bowl, combine cornstarch, flour, baking powder, salt, and black pepper.
- Dip the diced chicken into the egg, then coat it in the flour mixture to create a crispy batter.
- Heat the vegetable oil in a wok over medium-high heat.
- Fry the chicken pieces in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In the same wok, add garlic and ginger, stir-frying for about 30 seconds until fragrant.
- In a separate bowl, whisk together soy sauce, sugar, rice vinegar, sesame oil, hoisin sauce, and red pepper flakes.
- Pour the sauce mixture into the wok, bringing it to a simmer.
- Add the fried chicken back to the wok, stirring to coat it in the sauce.
- Cook for an additional 2-3 minutes until heated through and sauce thickens slightly.
- Serve the General Tso's chicken over steamed rice and garnish with chopped green onions.
Macros:
- Total Calories: 820kcal
- Carbs: 60g
- Proteins: 100g
- Fats: 40g
Tags:
Dinner