Hoofdgerecht
General Tso's Chicken
40 minVoor 2Nutri-Score C€€
C
40 min
40 minGeneral Tso's Chicken
recept van
foodierandy
@foodierandy
11 recepten
17 imports
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wat je nodig hebt
Ingrediënten
boneless skinless chicken thighs (cut into bite-sized pieces)Vlees588 g
garlic (cloves, minced)Groente en fruit2 stukken
ginger (minced)Groente en fruit5 g
soy sauceVoorraadkast15 ml
saltKruiden en specerijen2 g
black pepperKruiden en specerijen1 g
cornstarchVoorraadkast60 g- oil (for shallow frying)Voorraadkast250 ml
- garlic (about 4 large cloves, minced)Groente en fruit20 g
green onions (whites and greens separated)Groente en fruit2 stukken- ginger (minced)Groente en fruit6 g
- chicken stockVoorraadkast120 ml
sugarVoorraadkast25 g- soy sauceVoorraadkast30 ml
sesame seeds (for garnish)Noten en zaden5 g
per portie
Voedingswaarden
878kcal
- Koolhydraten
- 48 g
- Eiwitten
- 65 g
- Vetten
- 48 g
wat je gebruikt
Keukengerei
Mengkom
Koekenpan
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Marinate and coat the chicken
- Add the chicken to a bowl with the garlic, ginger, soy sauce, salt and pepper.
- Mix well, then add the cornstarch and toss until every piece is evenly coated.
- Stap 2
Fry the chicken
- Heat a shallow layer of oil in a pan over medium-high heat.
- Fry the chicken until golden, crispy and cooked through.
- Remove and set aside, then carefully discard most of the oil, leaving a little in the pan.
- Stap 3
Start the sauce
- Add the white parts of the green onions, garlic and ginger.
- Sauté until fragrant.
- Stap 4
Simmer the sauce
- Pour in the chicken stock, sugar and soy sauce.
- Stir and bring to a simmer.
- Stap 5
Thicken the sauce
- Add a small splash of water to the bowl used for the chicken and stir to pick up the leftover cornstarch.
- Pour a little at a time into the sauce, stirring until it thickens and becomes glossy.
- Stap 6
Coat the chicken and finish
- Add the crispy chicken back in and toss until completely coated in the sauce.
- Finish with sesame seeds and the green parts of the green onions.
- Serve hot.
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