{INSPIRATION} AMAZING General Tao Chicken


I really enjoy making this recipe at home. It was a popular dish at my old job, and I always had extra sauce in a squeeze bottle for drizzling on steamy rice! You can decide for yourself if you want the healthy or non-healthy version by either sautéing the chicken before adding the sauce, or deep-frying the chicken first. Either way is absolutely delicious!

TRCW recipe:

Ingredients:

Sauce

3 tbsp water
3 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp grated ginger
2 cloves minced garlic
2 tsp sesame oil
1/2 tsp paprika
1 tsp sambal oelek (or ketchup for a mild sauce)
2 tsp cornstarch

3 tbsp water
1/2 cup sugar

In a small bowl, whisk together the first ingredients. Set aside.

In a sauce pan, bring 3 tbsp of water and 1/2 cup sugar to boil without stirring. Simmer till the mixture turns a light amber. Remove from the stove and pour in the soy mixture, being careful as it may splatter. Return saucepan back to medium heat and whisk till caramel is completely dissolved. Do not overcook or sauce will taste burnt. Set aside.

Chicken

3 chicken breasts, cut into 1.5" cubes
salt and white pepper
cornstarch to coat

1-2L of frying oil (vegetable, canola)

chopped green onions for garnish


Season cubed chicken with salt and pepper. Add enough cornstarch to the chicken until well coated.

If deep-frying: In a medium saucepan, heat oil on medium-high heat till a chopstick bubbles when inserted. You can also sprinkle a bit of cornstarch to see if it bubbles. Deep fry chicken for 3-4mins, in batches, ensuring you do not crowd the pan. Allow to drain on paper towel or cooling rack. In a cold wok or skillet, warm up sauce till it bubbles. Add fried chicken and toss till well glazed and heated through, adding additional sauce or spice if needed. Plate and garnish with chopped green onions.

If sautéing: heat some oil in a wok or large skillet on high heat. Toss chicken and cook till almost cooked through. Ladle in general tao sauce and add additional sambal or chili sauce depending on your liking. Toss till chicken is nicely glazed. Plate and top with chopped green onions.

Feel free to add sliced onions or additional chili peppers to this dish!

Sauce can be made in a large batch and keeps very well in the refrigerator.

Enjoy with a nice hot bowl of steamed jasmine rice!


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