General Tso's-Style Crispy Chicken

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs, cut into bite-size pieces
• 1 Egg white
• 1 tbsp Soy sauce, for the chicken
• 85 g (3 oz) Cornflour (cornstarch), for coating
• 300 ml (1¼ cups) Neutral oil, for shallow frying
• 1 tbsp Neutral oil, for the sauce
• 3 Garlic cloves, finely chopped
• 1 tbsp Fresh ginger, finely grated
• 4 Dried red chillies
• 120 ml (½ cup) Chicken stock
• 2 tbsp Soy sauce, for the sauce
• 2 tbsp Rice vinegar
• 1 tbsp Hoisin sauce
• 1 tbsp Ketchup
• 2 tbsp Sugar
• 2 tsp Cornflour (cornstarch), for the sauce, mixed with 1 tbsp cold water
• 1 tsp Toasted sesame oil
• 3 Spring onions, sliced
• Steamed rice, to serve

You’ll need: Wide heavy pan, Wire rack

Method

1. 1

   Prepare the chicken. Mix the chicken with the egg white and 1 tbsp soy sauce in a bowl. Add the coating cornflour and turn until every piece is dusted and slightly tacky. Do this just before frying so the coating stays dry.

2. 2

   Mix the sauce. In a jug, stir together the stock, 2 tbsp soy sauce, rice vinegar, hoisin, ketchup and sugar. In a small cup, mix the 2 tsp cornflour with 1 tbsp cold water until smooth. Keep both next to the stove.

3. 3

   Fry the chicken. Heat the shallow-frying oil in a wide, heavy pan to 180°C (350°F). Fry the chicken in 2 batches, turning once, for 4 to 5 minutes per batch, until deep golden and cooked through, at least 75°C (167°F) in the thickest piece. Lift out onto a wire rack or paper towels.

4. 4

   Build the sauce. Carefully pour the frying oil into a heatproof container and wipe the pan. Heat the extra 1 tbsp oil in the pan over medium-high heat. Add the garlic, ginger and dried chillies and stir for 20 seconds, until fragrant. Pour in the sauce mixture and bring to a simmer.

5. 5

   Thicken. Stir the cornflour cup again, then pour it in. Simmer for 1 to 2 minutes, stirring, until the sauce turns glossy and coats the back of a spoon. Stir in the sesame oil.

6. 6

   Toss and serve. Add the fried chicken to the sauce and toss for 20 to 30 seconds, just long enough to coat. Do not let it sit in the sauce or the crust will soften. Scatter over the spring onions and serve straight away with steamed rice.