GENERAL SAMMY’S CHICKEN

May 12, 2020 | dinner, mains, chicken

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.

Enjoy!

xx Sammy

Print Recipe
GENERAL SAMMY’S CHICKEN
So good you'll never want to order in Chinese takeout again
Servings
people
Ingredients
  • 4 boneless chicken breasts cut into ¾ inch cubes
  • 1 cup cornstarch (to coat chicken)
  • approx. 4 Tbsp cooking oil (I use canola)
  • 3 cloves garlic minced
  • ¾ cup chicken stock
  • I head broccoli, cut into florets
  • ¼ cup peanuts, chopped (can sub with sesame seeds)
  • Steamed white or brown rice for serving
  • 1/3 cup low sodium soy sauce I always use Kikkomon type
  • 2 Tbsp sambal olek can sub with sirracha
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 3 Tbsp rice vinegar
  • Juice of 1/2 orange
  • 4 Tbsp corn starch
Servings
people
Ingredients
  • 4 boneless chicken breasts cut into ¾ inch cubes
  • 1 cup cornstarch (to coat chicken)
  • approx. 4 Tbsp cooking oil (I use canola)
  • 3 cloves garlic minced
  • ¾ cup chicken stock
  • I head broccoli, cut into florets
  • ¼ cup peanuts, chopped (can sub with sesame seeds)
  • Steamed white or brown rice for serving
  • 1/3 cup low sodium soy sauce I always use Kikkomon type
  • 2 Tbsp sambal olek can sub with sirracha
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 3 Tbsp rice vinegar
  • Juice of 1/2 orange
  • 4 Tbsp corn starch
Instructions
  1. Cook rice and keep hot until ready to use.
  2. Prep sauce ingredients and stir until well combined.
  3. In a large bowl, add chicken and cornstarch. Using spatula, mix around to ensure all pieces are coated. Set aside.
  4. In a large pan or pot, heat about 3 Tbsp oil, or enough to cover pan about ¼ inch deep. When oil is hot, using tongs add chicken one piece at a time, shaking off excess cornstarch first. Once golden on one side, flip each piece. Should be about 3 minutes per side. You will have to cook in 2 batches, half at a time.
  5. When chicken is lightly golden, set aside to drain on a paper towel lined dish.
  6. Add 1 Tbsp oil back to pan and add garlic. Cook for about 30 seconds. Add chicken broth and scrape down and brown bits. A wooden spoon will work well for this.
  7. Add sauce to skillet and simmer until thickened, about 3 minutes.
  8. Add broccoli and cook until tender, about 5 minutes. Return chicken to skillet and stir to coat well for 1-2 minutes.
  9. Pour out of pan into a dish and add peanuts to pan cooking on low for 1-2 minutes until slightly toasted and coated. Garnish chicken with peanuts.
  10. Serve with steamed rice. Best if served hot and fresh!
2020-05-12T19:01:26+00:00

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