General Tso Chicken

General Tso Chicken

800 g chicken thighs/breastmeat – removed skin and fats, cut into 1/2-3/4″ chunks
1 tbsp minced ginger
1/2 tbsp minced garlic
8-10 pieces dried chilli – halved
6-8 broccoli florets – blanched in boiling water with salt & oil for 1 minute

Seasoning Ingredients
1 egg white
1 tbsp shaoxing jiu
1/2 tsp salt
Dash of pepper
3 tbsp corn flour
1/2 tbsp light soy sauce

Sauce Ingredients
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp white vinegar
1 tbsp Hoisin Sauce
1/2 tbsp oyster sauce
1/2 tbsp shaoxing jiu/rice wine
4 tbsp chicken stock
1 tsp corn flour

Coating (for deep frying)  – combine together
1 tbsp rice flour
1/2 tbsp corn flour
1/2 tsp baking powder
Pinch of salt

1) Marinade chicken chunks with seasoning ingredients for at least 4 hours.
2) Just before frying, coat chicken chunks with flour coating mixture. Fry over high heat for 1 minute, then reduce heat to moderate and cook until chicken is golden in colour.
3) Reheat wok with 1 tbsp oil, saute minced ginger, garlic and dried chilli till aromatic, add in sauce ingredients. When it begins to boil, return chicken chunks to wok and stir fry until sauce is thick and dry.
4) Serve garnished with blanched broccoli and rice.

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