Fryer-Less General Tao Chicken
Asian-Inspired RecipesBudget RecipesChickenChinese CuisineMain DishesStir-fries and SautésWorld Cuisine
Ингредиенты
- 6 tablespoons (90 ml) soy sauce
- 6 tablespoons (90 ml) chicken broth (or water)
- 6 tablespoons (90 ml) rice vinegar
- 1 to 2 tablespoons (15 to 30 ml) fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 4 teaspoons (20 ml) cornstarch
- 2 teaspoons (10 ml) paprika
- 2 teaspoons (10 ml) sambal oelek
- 1 teaspoon (5 ml) toasted sesame oil
- 1 cup (250 ml) sugar
- 3 tablespoons (45 ml) water
- 2 red bell peppers, cut into strips
- 3/4 cup (180 ml) canola oil
- 2 lbs (1 kg) chicken skinless and boneless thighs chicken, cut into large cubes
- 1/2 cup (125 ml) unbleached all-purpose flour
- 2 green onions, thinly sliced
- Salt and pepper
Инструкция
- In a small bowl, combine soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil. Set aside.
- In a small saucepan, combine sugar and water. Bring to a boil and simmer until mixture is slightly caramelized, about 5 minutes. Add soy mixture. Bring to a boil, whisking constantly. Keep sauce aside, off the heat.
- In a large non-stick skillet, soften peppers for about 3 minutes in 30 ml (2 tablespoons) of oil. Set aside on a plate.
- In a bowl, season chicken pieces with salt and pepper. Add flour and toss until well coated. Remove any excess flour. In the same skillet, brown half of the chicken at a time in remaining oil (150 ml/2/3 cup), making sure to always have about 1-cm (3/4-inch) of oil to fry chicken. Add oil, if needed. Drain on paper towels and keep warm. Repeat with remaining chicken. Discard oil.
- In the same skillet, heat sauce. Add chicken and toss to coat well. Sprinkle with green onions.
- Serve with rice and stir-fried vegetables such as bok choy or Chinese cabbage.
