General Tso's Chicken

Crispy chicken in a piquant sweet and spicy sauce with garlic, ginger, and the bold notes of gochujang — a classic Chinese dish that will delight lovers of Asian cuisine.

Ingredients

• 750 g Chicken breast fillet
• 180 g Wheat flour
• 1 pcs Chicken egg
• 4 tbsp Cornstarch
• 1 tbsp Baking powder
• 1 tsp Salt
• 0.5 tsp Onion salt
• 0.25 tsp Garlic powder
• 180 ml Water
• 120 ml Chicken broth
• 60 ml Apricot sauce
• 3 tbsp Soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 0.5 tbsp Gochujang
• 1 clove Garlic
• 2 pcs Green onion
• 1 tsp Fresh ginger

Instructions

1. In a bowl, combine the chicken broth, soy sauce, rice vinegar, honey, sesame oil, gochujang, minced garlic, and ginger. Stir the sauce well and set aside.
2. In a separate bowl, place the chicken fillet, add a pinch of salt, a pinch of white pepper, the egg, and 2 tablespoons of cornstarch. Mix well until the chicken is evenly coated with the marinade. Let it rest for 10 minutes.
3. Pour oil into a deep skillet or wok and heat to 175°C. Carefully add the marinated chicken fillet and fry for 3–4 minutes until golden brown. Stir occasionally to prevent the pieces from sticking together. Transfer the cooked chicken to a plate lined with paper towels.
4. In the same skillet (or wok), pour in the prepared sauce and bring to a boil. In a separate bowl, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth. Slowly pour the cornstarch mixture into the boiling sauce, stirring until the sauce thickens to the desired consistency.
5. Return the fried chicken to the skillet with the sauce, stir well, and cook over medium heat for another 1 minute. Transfer to a serving dish, sprinkle with chopped green onion, and serve immediately.