Begin by cutting the chicken thighs into bite-sized pieces and seasoning them with salt and pepper. Proceed to coat the chicken in corn-starch thoroughly.
In a large pan or wok, heat vegetable oil over medium-high heat. Fry the chicken until it turns crispy and achieves a golden brown colour. Remove the fried chicken from the pan and place it on a plate lined with paper towels to drain excess oil.
To prepare the sauce, combine soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, corn-starch, and chicken broth in a bowl. Set this mixture aside for later use.
Using the same pan, add more oil if necessary and sauté the minced garlic and ginger until their aroma is released. Add the dried red chilies and sauté for an additional minute.
Pour the prepared sauce mixture into the pan and let it simmer until it thickens.
Once the sauce has thickened, return the fried chicken to the pan and toss it in the sauce until it is evenly coated. Allow it to cook for another 2 minutes.
Prior to serving, garnish the General Tso’s Chicken with chopped spring onions and sesame seeds. It pairs well with steamed rice or noodles.
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