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Spicy General's Tso's Chicken

Juicy, and golden fried chicken coated in delicious, spicy, thick sauce
Servings: 4

Ingredients

  • ½ cup plain flour
  • ½ cup corn flour (cornstarch)
  • 500 g chicken breast, diced
  • oil, vegetable or canola
  • 2 garlic cloves, finely chopped
  • 4 cm pc ginger, finely julienned
  • 5-6 dried chillies cut into 3cm pieces, seeds removed Or tiny red chilli
  • spring onions (scallions), thinly sliced

Sauce

  • ⅓ cup chicken stock
  • 2 tbsp light soy sauce
  • 1 tbsp red wine vinegar or Chinkiang vinegar
  • 2 tbsp Chinese Shaoxing wine
  • 2 tbsp caster or granulated sugar
  • 1 tsp cornflour

Marinade

  • 1 egg white, lightly whisked
  • 1 tbsp light soy sauce
  • 1 tbsp vodka or brandy (optional)
  • 1 tsp dark soy sauce
  • 1 tsp baking soda

Instructions

  • Combine the marinade ingredient in a bowl. Add the diced chicken and stir to combine. Marinate for 10 mins.
  • In a bowl, combine the ingredients for the sauce.
  • Mix the flour and corn flour in a large tray. Add the chicken and all the marinade. Mix and coat the chicken using your hands.
  • In a wok or saucepan, add enough oil to deep-fry the chicken. Cook the chicken in the hot oil for 3-4 minutes or until cooked through, golden and crispy. Do it in batches and drain on paper towel. Set aside.
  • In a wok or large pan, heat 1 tablespoon oil over medium-high heat. Stir-fry the garlic, ginger and dried chilli. Add the sauce and simmer for about 3-4 minutes until it thickens.
  • Add the fried chicken to the wok or pan and toss to coat. Throw in some spring onions.