Recipe courtesy of Robert Irvine
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Total:
1 hr 32 min
Prep:
20 min
Inactive:
1 hr
Cook:
12 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds chicken breast or thighs, cubed
  • 2 eggs, beaten
  • 3 tablespoons light soy sauce
  • Salt and freshly ground black pepper
  • Cornstarch, as required
  • 5 cups frying oil, canola or grapeseed
  • 8 small dried red chile peppers
  • 6 green onions, sliced
Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 6 1/4 cups chicken stock
  • 2 tablespoons minced ginger
  • 3 tablespoons minced garlic
  • 3 tablespoons cornstarch slurry, (cornstarch and water mixed) for thickening the sauce
  • Fried or steamed rice, for serving
  • Whole cilantro leaves, for serving

Directions

Sauce:

Combine the diced chicken with the eggs, and the light soy sauce and season with salt and pepper. Remove the chicken to a medium bowl and add enough cornstarch to coat the chicken; it should form a sticky-like paste around the chicken. Cover the bowl and let rest for 1 hour in the refrigerator.

For the sauce:

Combine all the sauce ingredients, except the cornstarch slurry, in a large saucepan over medium heat and simmer until the sugar dissolves.

Heat the oil in a deep-fryer or heavy-bottomed pan to 350 to 360 degrees F.

Carefully test the oil by dropping a single piece of chicken into it and cook for around 4 minutes. When the oil is hot enough, slowly add a few pieces of chicken at a time, until all the chicken is cooked. Remove the chicken from the oil to paper towels to drain.

Add a little more oil to a clean wok or skillet over medium heat. When the oil is hot add the chiles and green onions to saute for around 1 minute. Add the already cooked chicken to the wok and toss around with the chiles so that all the chicken gets great flavor. At this point add the warmed sauce mixture, a few spoonfuls at a time, until all the chicken is coated but not soaking wet.

If the sauce is a little runny add the cornstarch slurry, a little at a time, to thicken the sauce. Remember you have to cook the sauce until bubbling after you have added the cornstarch. This normally takes a couple of minutes over low heat. Remove the chicken mixture from the wok to a serving bowl and serve immediately on fried or steamed rice. Garnish with whole cilantro leaves before serving.

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