General Tso's Chicken

Ingredients

• 1 1/2 lbchicken breast, cut into bite-sized pieces; 1½ lb suits 4 servings
• 3/4 cupall-purpose flour, for the batter
• 1egg, for the marinade
• 2 tbspcornstarch, for the marinade
• 1 tbspbaking powder, for the batter
• 1 tspsalt, for the batter
• 1/2 tsponion salt, for the batter
• 1/4 tspgarlic powder, for the batter
• 1 cupwater, ¾ cup for the batter, ¼ cup to thicken the sauce
• 1/2 cupchicken stock, for the sauce
• 1/4 cupduck sauce, for the sauce; a sweet apricot-plum condiment
• 3 tbspsoy sauce, for the sauce
• 2 tbsphoney, for the sauce
• 1 tbsprice vinegar, for the sauce
• 2 tbspsesame oil, for the sauce
• 1/2 tbspgochujang, for the sauce; Korean chili paste, adjust to your heat
• 2 tbspcornstarch, to thicken the sauce
• 1 clovegarlic, minced, for the sauce
• 2scallions, chopped, to garnish
• 1 tspginger, minced, for the sauce
• 10 ozbroccoli, about 1 small head, cut into bite-sized florets
• 4 cupsvegetable oil, for deep-frying
• white pepper, for the marinade

Method

1. 1

   Whisk the chicken stock, duck sauce, soy sauce, honey, rice vinegar, sesame oil, gochujang, garlic and ginger together in a bowl. In a cup, stir the 2 tbsp of cornstarch for the sauce into ¼ cup of the water. Set both beside the stove.

2. 2

   Pour the oil into a heavy pot or wok to about 2 inches (5 cm) deep and set it over medium heat to reach 350°F. It takes about 10 minutes, so prepare the chicken while it heats — and never leave hot oil alone.

3. 3

   Toss the chicken in a bowl with a pinch each of salt and white pepper, the egg and the other 2 tbsp of cornstarch.

4. 4

   Whisk the flour, baking powder, salt, onion salt and garlic powder in a second bowl, then stir in ¾ cup of the water to make a smooth batter about as thick as pancake batter. Tip in the chicken and turn the pieces until each one is coated.

5. 5

   Fry the chicken in the hot oil in 3 or 4 batches for 3 to 4 minutes each, separating the pieces so they don't stick, until golden brown and 165°F in the middle. Lift each batch onto a plate lined with paper towels.

6. 6

   Pour the sauce into a clean wok or large skillet over medium-high heat, add the broccoli and bring to a boil. Cover and cook for 2 to 3 minutes, until the broccoli is bright green and just tender.

7. 7

   Stir the cornstarch mixture, then pour it in gradually, stirring, until the sauce is as thick as you like, about 1 minute.

8. 8

   Add the fried chicken and toss for 1 minute to coat. Serve over rice, scattered with the scallions.

Nutrition per serving