I was craving Chinese take-out so I decided to re-create one of my very dishes, General Tso’s Chicken or some version of it! The result was perfection and I know you will all love it too!
You’re going to start by making a very simple sauce using a few pantry staples.
I recently started using Sambal Oelek, an Indonesian chili paste. You can also sub with sriracha but in my opinion this stuff has a way better flavour profile.
Now you are going to dredge the chicken pieces in cornstarch. That is what will give you that beautiful crispy fried texture.
Next you are going to coat your pan in vegetable oil, about 1/4 inch deep I’d say. When the oil is hot, start frying your chicken. You will want to do in 2 batches, half at a time. If you don’t have a large pan like me, you might need to do in 3 batches. You don’t want to overcrowd. These will cook for about 5-6 minutes total. You are going to cook for about 3 minutes, then flip and cook other side until pieces are lightly golden.
When cooked, place on a paper towel lined pan or plate and let them hang out until you are ready for the next step.
Then you will add 1 tbsp of oil, add your garlic and cook for about 30-60 seconds. Add your chicken stock and scrape down brown bits. Give your sauce a mix, then add that to the pan and simmer until it gets bubbly and thickened.
Add your broccoli and let that cook for a few minutes. Then add your chicken back and toss really well so they are nice and coated. Pour into your serving dish and add your peanuts back to the pan to toast them up a bit. Garnish with peanuts and serve with steamed rice.