General Tao Chicken

Ingredients

• 500 g Boneless chicken breast (cut into 2-3 cm cubes)
• 1 unit Egg (lightly beaten)
• 50 g All-purpose wheat flour (for coating)
• 30 g Potato starch (for coating and sauce)
• ½ tsp Salt (fine salt)
• ¼ tsp Ground black pepper (to taste)
• 2 cloves Garlic (finely chopped)
• 10 g Fresh ginger (sliced into 1 mm sticks)
• 2 stalks Scallion (cut into rounds)
• 6 units Dried chilies (cut into rounds)
• 30 ml Light soy sauce (type Kikkoman or similar)
• 15 ml Dark soy sauce (for color and umami flavor)
• 15 ml Shaoxing cooking wine (or dry rice wine)
• 15 ml Rice vinegar (or white vinegar)
• 5 g White sugar (1 tsp)
• 5 ml Sesame oil (1 tsp, for the sauce)
• 60 ml Water (to dilute the starch)
• 500 ml Vegetable oil for frying (neutral oil (peanut, sunflower))

Instructions

1. Prepare the aromatics

   Finely chop the two garlic cloves, cut the ginger into sticks about 1 mm thick and set aside, then cut the scallion stalks into rounds.

   Time: PT5M

2. Prepare the sauce

   In a bowl, mix the light soy sauce, dark soy sauce, Shaoxing wine, rice vinegar, sugar, potato starch pre-diluted in water, then incorporate the sesame oil. Whisk well until a smooth sauce forms.

   Time: PT3M

3. Cut and coat the chicken

   Cut the chicken in half through the thickness, then dice into 2-3 cm cubes. Place the cubes in a bowl, season with salt and pepper, add the beaten egg, then incorporate the flour and potato starch. Mix until each piece is well coated.

   Time: PT5M

4. First fry the chicken

   Heat the vegetable oil in a deep pan to 70°C (ideal temperature for pre-cooking). Submerge the chicken cubes and fry 7-8 minutes until lightly golden but not yet crispy. Drain on paper towels.

   Time: PT8M

   Temperature: 70°C

5. Sauté the dried chilies

   In a sauté pan over medium heat, add 1 tablespoon of oil and sauté the dried chilies until their fragrance is released (about 1 minute).

   Time: PT2M

   Temperature: medium heat

6. Add garlic and ginger

   Stir in the chopped garlic and ginger sticks, quickly mix for 20-30 seconds.

   Time: PT30S

7. Cook the sauce

   Pour in the prepared sauce, bring to a gentle boil then simmer 4-5 minutes until it thickens slightly.

   Time: PT5M

8. Coat the fried chicken

   Return the pre-fried chicken cubes to the sauté pan, toss to coat well with the sauce. Cook an additional 2 minutes so the chicken becomes crispy on the outside and tender inside.

   Time: PT2M

9. Plate and serve

   Transfer the chicken to a serving dish, sprinkle with scallion rounds. Serve immediately with white rice or stir-fried noodles.

   Time: PT2M

Nutrition Facts

Calories

220

Protein

25 g

Carbohydrates

15 g

Fat

10 g

Fiber

1 g