dinner · dairy-free
Double-fried General Tso's chicken
Crunchy, double-fried chicken thigh pieces tossed in a glossy, balanced sweet, sour and spicy sauce with dried chilies, made from pantry staples.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying, Wok.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Marinate the chicken in the soy, wine and egg white 15 minutes. Toss in the cornstarch and flour until well coated.
-
2
Fry at 165°C (330°F) 4 minutes, drain and rest 5 minutes. Fry again at 190°C (375°F) 2 minutes until very crisp.
-
3
Mix the sugar, vinegar, soy, hoisin and stock.
-
4
In a wok, fry the chilies, garlic and ginger in 1 tbsp oil for 30 seconds, add the sauce and bring to a boil, then thicken with the slurry.
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5
Toss in the chicken until glazed. Finish with sesame and scallions.
