Submitted by:
 faves

General Tso's Chicken


Preparation Time:   5  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Easy
Serving Size:   4  (person)

Hot Level 2
Ingredients

Chicken thigh (s) 400 g
Oil 1 kg [vegetable oil, consumed 40g]
Chili 1 pc [Red]


Marinade

Premium Light Soy Sauce 5 g
Premium Dark Soy Sauce 1 g
Tapioca starch and water solution 8 g
Pepper 1 g
Egg 1/2 pc
Chili Sauce 6 g
Dried red chili 10 g
Shao Hsing wine 10 g
Minced ginger 6 g
Minced garlic 5 g
Chinkiang vinegar 10 g
Premium Light Soy Sauce 7 g
Premium Oyster Sauce 3 g
Chili Oil 3 g
Premium Dark Soy Sauce 2 g
Chicken Bouillon Powder 2 g
Pure Sesame Oil 2 g
Stock 15 g
Sugar 12 g
Tapioca starch and water solution 7 g


Directions
  1. Remove bones from chicken thighs.  Cut shallow pattern on chicken meat.  Then cut into 4 cm cubes.  Cut red chili into sections.
  2. Put chicken in a big bowl and mix with marinade.
  3. Heat work on high heat.  Add vegetable oil and heat until hot.  Deep-fry chicken until done.  Drain and set aside.
  4. Keep a little oil in work.  Stir-fry minced ginger, minced garlic, dried red chili, Lee Kum  Kee Chili Garlic Sauce until fragrant.  Add red chili, Shao Hsing wine, sauce mix and stir well.  Toss in chicken and sprinkle with a little Pure Sesame Oil and Chili Oil to serve.


Tag: Chicken
Tips

Use "re-frying"to cook the chicken for a crispy surface while preserving a tender texture inside. When stir-frying chicken, stir fry quickly and do not leave it in work for too long.
Chef Recommendation

The savoury umami taste of Premium Soy Sauce and the enchanting aroma and mellow taste of Chinkiang Vinegar form the foundational flavour profile of the dish. Add Chili oil only after cooking so as to reatain its aroma while it imparts a hint of colour and spiciness.

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