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Recipes

Fryer-less General Tao chicken

Cityline | posted Monday, Feb 2nd, 2015

generaltaochicken-featured

Fryer-less General Tao chicken

Prep time: 25 minutes
Total cooking time: 50 minutes
Serves: 4-6

Ingredients:

  • 6 tbsp (90 ml) soy sauce
  • 6 tbsp (90 ml) chicken broth (or water)
  • 6 tbsp (90 ml) rice vinegar
  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp sambal oelek
  • 1 tsp toasted sesame oil
  • 1 cup (210 g) sugar
  • 3 tbsp (45 ml) water
  • 2 red bell peppers, cut into strips
  • 3/4 cup (180 ml) canola oil
  • 2.2 lb (1 kg) skinless and boneless chicken thighs,
  • cut into large cubes
  • ½ cup (70 g) unbleached all-purpose flour
  • 2 green onions, thinly
  • Salt and pepper

Method:

  1. In a small bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
  2. In a small saucepan, combine the sugar and water. Bring to a boil and simmer until the sugar caramelizes and turns amber in colour, about 5 minutes. Add the soy mixture. Bring to a boil, whisking constantly. Set the sauce aside, off the heat.
  3. In a large non-stick skillet, soften the peppers for about 3 minutes in 2 tbsp (30 ml) of the oil. Set aside on a plate.
  4. In a bowl, season the chicken pieces with salt and pepper. Add the flour and toss until well coated. Shake off any excess flour. In the same skillet, brown half of the chicken at a time in the remaining oil (cup/150 ml), making sure to always have about 1 cm of oil to fry the meat. Add oil, if needed. Drain on paper towels and keep warm. Repeat with the remaining chicken. Discard the oil.
  5. In the same skillet, heat the sauce. Add the chicken and the peppers and toss well to coat. Sprinkle with the green onions.
  6. Serve with rice and a stir-fried vegetable like bok choy.

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