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General Tso's Chicken
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General Tso's Chicken

40 minPorcje: 2Nutri-Score C€€
od @foodierandy17 importówugotowano 0 razy
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Składniki

2 osoby
  • boneless skinless chicken thighs (cut into bite-sized pieces)Mięso588 g
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • ginger (minced)Warzywa i owoce5 g
  • soy sauceSpiżarnia15 ml
  • saltPrzyprawy2 g
  • black pepperPrzyprawy1 g
  • cornstarchSpiżarnia60 g
  • oil (for shallow frying)Spiżarnia250 ml
  • garlic (about 4 large cloves, minced)Warzywa i owoce20 g
  • green onions (whites and greens separated)Warzywa i owoce2 kawałki
  • ginger (minced)Warzywa i owoce6 g
  • chicken stockSpiżarnia120 ml
  • sugarSpiżarnia25 g
  • soy sauceSpiżarnia30 ml
  • sesame seeds (for garnish)Orzechy i nasiona5 g

na porcję

Wartości odżywcze

878kcal

Węglowodany
48 g
Białko
65 g
Tłuszcz
48 g
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Przybory

  • Miska
  • Patelnia
  • Łyżka cedzakowa

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Start the sauce

    • Add the white parts of the green onions, garlic and ginger.
    • Sauté until fragrant.
    Krok 3

  4. Simmer the sauce

    • Pour in the chicken stock, sugar and soy sauce.
    • Stir and bring to a simmer.
    Krok 4

  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.
    Krok 5

  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.
    Krok 6
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