General Tso's Chicken

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   In a medium bowl, combine the chicken pieces with the soy sauce, rice vinegar, and sesame oil for the chicken marinade. Stir to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   Noin 15 min

2. 2

   While the chicken marinates, prepare the sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, brown sugar, and water in a small bowl. Set aside.

   Noin 2 min

3. 3

   In a shallow dish, combine the cornstarch and all-purpose flour for the chicken coating. In another shallow dish, beat the egg.

   Noin 2 min

4. 4

   Dip each marinated chicken piece first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch and flour mixture, ensuring it's fully coated. Place coated chicken on a plate.

   Noin 5 min

   Kokin vinkki: Ensure each piece is well-coated for maximum crispiness.

5. 5

   Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F).

   Noin 5 min

   Kokin vinkki: Use a thermometer to ensure accurate oil temperature for best frying results.

6. 6

   Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.

   Noin 8 min

   Kokin vinkki: Frying in batches helps maintain the oil temperature and ensures crispy chicken.

7. 7

   Drain all but a small amount of the frying oil from the skillet, leaving about one tablespoon. Return the skillet to medium heat.

   Noin 1 min

8. 8

   Add the minced garlic, grated ginger, and dried red chilies to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

   Noin 1 min

9. 9

   Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly.

   Noin 1 min

10. 10

    In a small bowl, whisk together the cornstarch and water for the sauce slurry. Pour the slurry into the simmering sauce, whisking continuously until the sauce thickens to your desired consistency.

    Noin 1 min

11. 11

    Add the fried chicken pieces back into the skillet with the thickened sauce. Toss gently to coat all the chicken evenly.

    Noin 1 min

12. 12

    Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice.