I was trying to read up what’s the link between General Tso and the chicken dish but as from Wikipedia, it seems that there was no real connection between the two. In fact, it’s a Chinese dish that’s made popular in the North America and it comprises of a deep fried chicken dunked in a sauce that’s made primarily of rice vinegar, soy sauce, sugar, dried chillies amongst other things.
And the core ingredient in the dish is mainly the rice vinegar that gives the dish all its fragrance and popularity. But not everyone could stand the strong pungency of the vinegar taste, hence I have modified it to something that’s very much acceptable and together with the right proportion of the other seasonings, the dish is happily being devoured ! LOL.
On the first instance, you might probably associate this dish to our Kung Po Chicken 宫保鸡丁. But even on first taste, you can sense the distinct difference. It’s probably like a hybrid of Kung Po Chicken with Sweet and Sour because of the vinegar involved. It’s kind of savoury sweet and spicy with a very faint tad of sour.
And another distinct difference is that the chicken would have to be coated and deep fried before they are being drenched in the sauce. Though it’s an extra step involved, but the end result is really good. The sauce manages to coat the deep fried chicken in entirety and serving it alongside with some rice or congee makes it a pleasantly appetising dish.
It’s the long weekend this week !! So it’s just the perfect time for me to stay in and cook till my heart’s delight !! How about you ?? ^-^
Grab some fresh boneless chicken from PurelyFresh online to serve up this dish ! They are able to dice the chicken neatly for you at no additional charge too ! All you gotta do is to request… :)
- 220g boneless chicken leg, diced
- 5 dried chillies, soaked in water till soft and de-seed
- 2 chili padis, diced (optional)
- 1 tbsp minced garlic
- 3 slices ginger, minced
- ¼ onion, sliced thinly
- 3 stalks spring onion, cut into sections
- 5 tbsp corn flour
- some cooking oil
- For the Chicken Marinade:
- 1 tbsp light soya sauce
- 1 tbsp shaoxing wine
- 2 tbsp rice vinegar
- 2 tbsp light soya sauce
- ½ tbsp dark soya sauce
- 1 tbsp sugar
- 1 tbsp shaoxing wine
- 1 tbsp kecap manis (sweet soya sauce)
- ½ tsp chicken powder
- 2 tbsp water
- pinch of corn flour
- Mix the chicken with the marinade ingredients and set aside for 30 minutes in the fridge.
- Heat up some cooking oil for deep frying. Coat the marinated chicken with the corn flour and deep fry them batches in the hot oil till golden brown.
- Drain the deep fried chicken on paper towels to soak up the excess oil.
- In a deep frying pan, use 1 tbsp of cooking oil from the oil used to deep fry the chicken and add in the mined garlic, ginger, chillies and onions. Stir fried till aromatic.
- Add in the sauce and allows it to be cooked till the sauce thickens slightly.
- Add in the deep fried chicken. Stir to mix well and ensure the sauce coats all the chicken evenly.
- Add in the spring onion and mix well.
- Off the flame immediately and serve hot with rice or congee.
2) You can omit the chilli padi if you prefer it less spicy.
3) If you find the taste of the vingear too strong for you, you can adjust with more sugar.