General Tso’s Chicken
I love Asian cuisine – both the food and the cooking! Today I’ll show you a takeout classic named after a Chinese general: General Tso’s chicken.
Originally, the breaded pieces of meat are deep fried in oil. But since I’m not a fan of hot oil, I’ve developed a baked version that is also tasty.
I prepare the rice as a side dish in this recipe according to the swelling method. That is, clean the rice properly until the water is quite clear and then put in a pot per cup of rice one and a half cups of water. Bring to a boil, cover, reduce heat and wait until all the liquid has been absorbed by the rice (about 20 minutes).
The complete recipe for General Tsos Chicken can be found directly below. Have fun cooking it!
General Tso’s Chicken
Ingredients
- 500 g chicken breast in strips
- flour for breading
- 2 eggs
- 360 ml chicken broth
- 1 tablespoon tomato paste
- 3 tablespoons soy sauce
- Sriracha to taste
- 3 tablespoons rice vinegar
- 1 1/2 tbsp. sugar
- 2 tbsp. cornstarch mixed with 2 tbsp. water
- salt pepper
- Oil for sprinkling
Instructions
- Preheat oven to 210 °C convection oven. Line a baking tray with baking paper. Dip chicken pieces one by one in egg and seasoned flour. Spray with oil and bake for 30 minutes until brown.
- For sauce, bring all ingredients except cornstarch to a boil. Lower slightly and add cornstarch with water while stirring. Once sauce has thickened, remove pot from heat.
- Fold chicken strips into sauce. Serve with rice.
