General Tao Chicken Ingredients: For the chicken: - 2 tablespoons of - cornstarch - 3 tablespoons of - flour - 2 pinches of - salt - 450 g of - boneless chicken thigh cut into cubes - 1- beaten whole egg - 0.5 tablespoon of - paste For the sauce: - 4 tablespoons of - vegetable oil - 2 tablespoons of - olive oil sesame- 1 tablespoon of- grated ginger- 1- onion cut into wedges- 2 tablespoons of- white vinegar- 4 tablespoons of- sugar-1 tablespoon cornstarch- 1 glass water- 4 tablespoons soy sauce- 2 tablespoons oyster sauce- 2 tablespoons ketchup.
Utensils： 1 Oven ovens- 1 salad bowl- 1 fork- 1 Kitchen whisk whisks- Buy 1 frying pan- 1 wok- 1 Wooden spoon 1 salad bowl 1 kitchen scales- 1 plate-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Degrease the thighs as needed. After cutting them into cubes, coat them with cornstarch.
Phase 2
In a bowl, beat the egg with a fork. Add the flour little by little, beating quickly.dement. Add the baking powder and salt, beating until you have a smooth, even batter.
Phase 3
Coat the chicken cubes with the resulting paste.
Phase 4
In a wok or fairly hollow pan, heat the vegetable oil over high heat. Once the oil is hot, add the chicken. Return to medium heat and separate the chicken pieces using a wooden spoon and fork. Stir frequently. Let the chicken cook for about 10 minutes or until the chicken is golden brown. The pink tint should have disappeared completely. Once the chicken is cooked, set aside on a plate.
Phase 5
Still in the wok or pan, heat the sesame oil over high heat. Once the oil is hot, add the onions and ginger. Reduce heat to medium and stir frequently. Cook for 3 minutes or until the onions have caramelized. Add the water, vinegar and sugar. Cook until the sugar has melted.
Phase6
Meanwhile, dissolve the cornstarch and soy sauce in a glass. The starch should be completely dissolved. Add soy sauce if needed.
Phase 7
Turn off the heat under the onions. Add the soy sauce and cornstarch mixture. Mix immediately and quickly to avoid lumps.
Phase 8
Once the sauce is bound, turn on a low heat and add the oyster sauce and ketchup. Always stir for about 2 minutes, or until the sauce thickens. Add a little water if necessary if the sauce is too thick.
Phase 9
When the sauce is the desired thickness, add the chicken. Cook over low heat for 2 minutes or until the chicken is heated through.
Utensils： 1 Oven ovens- 1 salad bowl- 1 fork- 1 Kitchen whisk whisks- Buy 1 frying pan- 1 wok- 1 Wooden spoon 1 salad bowl 1 kitchen scales- 1 plate-
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Degrease the thighs as needed. After cutting them into cubes, coat them with cornstarch.
Phase 2
In a bowl, beat the egg with a fork. Add the flour little by little, beating quickly.dement. Add the baking powder and salt, beating until you have a smooth, even batter.
Phase 3
Coat the chicken cubes with the resulting paste.
Phase 4
In a wok or fairly hollow pan, heat the vegetable oil over high heat. Once the oil is hot, add the chicken. Return to medium heat and separate the chicken pieces using a wooden spoon and fork. Stir frequently. Let the chicken cook for about 10 minutes or until the chicken is golden brown. The pink tint should have disappeared completely. Once the chicken is cooked, set aside on a plate.
Phase 5
Still in the wok or pan, heat the sesame oil over high heat. Once the oil is hot, add the onions and ginger. Reduce heat to medium and stir frequently. Cook for 3 minutes or until the onions have caramelized. Add the water, vinegar and sugar. Cook until the sugar has melted.
Phase6
Meanwhile, dissolve the cornstarch and soy sauce in a glass. The starch should be completely dissolved. Add soy sauce if needed.
Phase 7
Turn off the heat under the onions. Add the soy sauce and cornstarch mixture. Mix immediately and quickly to avoid lumps.
Phase 8
Once the sauce is bound, turn on a low heat and add the oyster sauce and ketchup. Always stir for about 2 minutes, or until the sauce thickens. Add a little water if necessary if the sauce is too thick.
Phase 9
When the sauce is the desired thickness, add the chicken. Cook over low heat for 2 minutes or until the chicken is heated through.