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General Tso Wok Chicken | Crispy & Spicy in 15 Minutes
(0)
20 min
Quick
Gurkerl Küche
Knusprig ausgebackene Hendlbrust-Stücke in einer würzig-süßen Knoblauch-Ingwer-Sauce mit feiner Chili-Schärfe. Der weltberühmte Wok-Klassiker schmeckt besser als vom Asia-Lokal und ist in nur 15 Minuten am Tisch!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions for approx. 12 to 15 minutes until tender, then keep warm.
Pat the chicken breast dry, cut into bite-sized cubes, and toss thoroughly in a bowl with 2 tbsp of the cornstarch until all meat pieces are evenly coated.
Peel and finely chop the garlic and ginger. Wash the spring onions, cut the white and light green parts into approx. 3 cm long pieces, and slice the dark green parts into fine rings for garnish.
Chef's tip
Tip: Dusting with cornstarch makes the chicken wonderfully crispy in the wok while keeping it juicy on the inside. If you want to reheat the dish later, it is best to place it briefly in the oven at 160 °C or toss it again quickly in a hot wok.
45 min
Under an hour
