General Tao's Chicken

Name: General Tao's Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian, Chinese
Ingredients: 6 tbsp soy sauce - light or all-purpose ((NOT dark soy, Note 1)); 2 tbsp hoisin sauce; 2 tbsp rice vinegar ((sub white wine vinegar)); 4 tsp chilli paste (, any (Sambal Oelak is great)); 2 tsp sesame oil (toasted preferably (Note 6)); 6 tbsp brown sugar; 2 tbsp cornstarch; 1.5 cup chicken stock/broth (, low sodium); 2.5 lb chicken thighs (, boneless skinless, cut into 2.5cm / 1" pieces (breast / tenderloin - Note 2)); 2 tsp ginger (pureed); 2 tsp garlic (puréed); 2 cup cornflour/cornstarch ((Note 5)); Peanut oil; Stir fry sauce; 4 tbsp peanut oil; 4 tsp ginger (, finely chopped (Note 3)); 4 cloves garlic (, finely chopped (Note 3)); 1 teaspoon red chilli flakes ((red pepper flakes)); Finely sliced green onion; Sesame seeds

10 steps

Prep:45minCook:15min

Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!

Updated at: Sat, 13 Apr 2024 19:05:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories444.2 kcal (22%)

Total Fat17 g (24%)

Carbs39.1 g (15%)

Sugars10.6 g (12%)

Protein31.5 g (63%)

Sodium997.5 mg (50%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.

Step 2

Marinate Chicken: Take out 3 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.

Step 3

Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.

Step 4

Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).

Step 5

Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar, and cornflour. Mix, then add chicken stock and mix.

Step 6

Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.

Step 7

Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.

Step 8

New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.

Step 9

Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Step 10

Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.

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