ClubFoody’s General Tso’s Chicken

READY IN: 30mins

INGREDIENTS

  • SAUCE
  • 3tablespoonsorange juice
  • 2tablespoonslow sodium soy sauce
  • 2tablespoonsbrown sugar
  • 2tablespoonshoisin sauce
  • 1tablespoonrice vinegar
  • 12 tablespoonsesame oil
  • 12 teaspoonchili oil
  • 3tablespoonscanola oil
  • 2largegreen onions, chopped(green parts for garnish)
  • 3 whole dried red chilies
  • 12 tablespoonminced ginger
  • 12 tablespoongarlic, pressed
  • 13 cuplow sodium chicken broth
  • 1tablespooncornstarch
  • CHICKEN
  • 1lbchicken thigh, cut into 1/2-inch pieces(boneless skinless)
  • 12 teaspoonsea salt
  • 12 teaspoonblack pepper (to taste)
  • 12 cupcornstarch (or as needed)
  • 5cupscanola oil, for frying(or as needed)
  • 1teaspoonsesame seeds, for garnish
  • NUTRITION INFO

    Serving Size: 1 (522) g

    Servings Per Recipe:4

    Calories: 2906.2

    Calories from Fat 2727 g 94 %

    Total Fat 303 g 466 %

    Saturated Fat 26.1 g 130 %

    Cholesterol 95.8 mg 31 %

    Sodium 788.1 mg 32 %

    Total Carbohydrate33.5 g 11 %

    Dietary Fiber 1.5 g 6 %

    Sugars 12.1 g 48 %

    Protein 21.9 g 43 %

    DIRECTIONS

  • In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
  • Place chicken pieces in a bowl and add 2 tablespoons sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
  • Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
  • In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
  • To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
  • Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tablespoons cornstarch. Stir until the sauce thickens, about 45 seconds.
  • Add fried chicken pieces and stir to coat, heating them through quickly – don’t leave them too long otherwise they’ll lose their crispiness.
  • Serve over white rice and garnish with green onions (green parts) and sesame seeds.
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