Rasa Malaysia General Tso's Chicken

By BClover

Serve with sauteed mushrooms, bok choy and carrots and a side of brown rice.

Ingredients

• 10 oz boneless skinless chicken meat (breast or tenderloins), cut into bite-sized pieces
• 1/2 tablespoon Shaoxing wine ( or dry sherry)
• Pinch of salt
• 1/3 cup cornstarch
• Oil for deep frying
• 1 1/2 tablespoons oil
• 3 slices peeled ginger, finely minced
• 1 clove garlic, finely minced
• 4-5 dried red chiles, rinsed and deseeded or fresh serrano chiles
• 2 stalks scallion, white-part only, cut into 1-inch lengths
• 2 1/2 – 3 tablespoons Chinese rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 tablespoon dark soy sauce
• 1 teaspoon Hoisin sauce
• 1/4 cup water
• 2 1/2 tablespoons sugar
• 1/2 tablespoon Shaoxing Wine (dry sherry)
• 1 scant tablespoon corn starch

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from rasamalaysia.com

Preparation

Step 1

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.

General Tso’s chicken – BEST and easiest General Tso’s Chicken ever. SO delicious and much better and healthier than Chinese takeout!

. Like other popular Chinese dishes here in the United States, you can’t miss General Tso’s Chicken if you love Chinese food. It’s always served at Chinese buffet; it’s also a very popular Chinese take out item. The good news is that it’s really not that hard to make it at home.

Serves: 2 | Prep Time: 15 Mins | Cook Time: 5 Mins

10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces

Oil for deep frying

2 stalks scallion, white-part only, cut into 1-inch lengths

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.

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