I was flicking through my old Twitter pictures and found this mouth-watering picture from 2014! General Tso’s Chicken Wings from Season 1, episode 9 of Restaurant Redemption. So many happy memories, it definitely deserves a place on #throwbackthursday on my Insta page. I thought that I would pop the recipe right here so you can try it at home - it’s an oldie but a goodie! Let me know what you think! Love, Ching x General Tso's Chicken Wings Total: 45 min 4 servings Ingredients Sauce: 2 cups chicken stock 2 cups mushroom or vegetable stock 1/3 cup ketchup 1/4 cup yellow bean paste 6 tablespoons cornstarch 2 tablespoons chili sauce, such as sambal oelek 2 tablespoons honey 2 tablespoons light soy sauce 1 1/2 tablespoons brown sugar 1 teaspoon dark soy Batter: 3 large eggs 1 cup potato starch Pinch salt Pinch ground white pepper 1 1/2 cups ice-cold seltzer Chicken: Peanut oil, for frying and sauteeing 1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces 2 cloves garlic, smashed 4 dried red chiles, chopped 1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias 1 splash Shaoxing rice wine Chopped scallions, for garnish Directions For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl. For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl. For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels. Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated. Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions.
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