1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving
How to Make It
In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
Bright Italian sparkling wine: NV Mionetto Prosecco di Valdobbiadene.
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Review Body: Easy to prepare, and pretty tasty, but next time I would cut back on the ginger. Adding something with a little more sweetness, like apricot preserves, would do the dish wonders. Ovrrall, its a tasty dish, but it's missing something.... I just can't quite put my finger on it.
Review Rating: 4
Date Published: 2017-05-28
Author Name: jane12
Review Body: when I did step one, the mixture was to thick. You could not add the chicken because it was a ball of cornstarch. Something must be wrong with the measurements.
Date Published: 2017-10-11
Author Name: Star Trace
Review Body: Found this to be absolutely delicious, especially the sauce when it thickened. Perfect! Can't wait to make again.
Date Published: 2017-09-21
Author Name: FOODxMASTER
Review Body: Great base to start! I would recommend adding more chilli sauce, the amount recommend is for people that don't like any spice, which defeats the General Tso flavor that you are going for. I added about 4 tbsp more which added the right heat. Eaters Preference!