General Tso's Chicken

45 min4–5 people

Crispy fried chicken pieces coated in a sweet, spicy, tangy and savoury sauce with garlic, ginger and chilli.

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3 tbsp soy sauce (light or all-purpose)	Mix sauce-marinade base	Finish sauce with sugar, cornflour & stock				Add sauce, simmer until thickened	Toss chicken to coat, garnish & serve
1 tbsp hoisin sauce
1 tbsp rice vinegar
2 tsp chilli paste
1 tsp sesame oil (toasted preferably)
3 tbsp brown sugar
1 tbsp cornflour/cornstarch (for sauce)
180 ml chicken stock/broth (low sodium)
600 g boneless skinless chicken thighs, cut into 2.5 cm pieces	Marinate chicken with reserved sauce 30 min	Dust chicken with cornflour	Shake off excess cornflour	Fry chicken 3 min, turning halfway, until golden	Drain chicken on paper towels
1 tsp ginger, finely grated
1 tsp garlic, finely grated
125 g cornflour/cornstarch (for coating)
1–4 cups / 240–960 ml oil (peanut, vegetable or canola; for frying)
2 tbsp oil (peanut, vegetable or canola; for stir fry)	Sauté ginger, garlic & chilli flakes 30 sec
2 tsp ginger, finely chopped
2 cloves garlic, finely chopped
1/2 tsp red chilli flakes
Finely sliced green onion & sesame seeds (for garnish)

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