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General Tso's Chicken from the Wok | Crispy in 20 Minutes
(0)
20 min
Quick
Gurkerl Küche
Knusprig ausgebackene Hendlstücke im Wok, umhüllt von einer süß-pikanten, aromatischen Knoblauch-Ingwer-Sauce mit feiner Chili-Note. In nur 20 Minuten auf dem Tisch – ein beliebter Wok-Klassiker perfekt für die schnelle Feierabendküche!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12–15 minutes until done, and keep warm.
Pat the chicken breast dry and cut into bite-sized pieces, approx. 2–3 cm in size. In a bowl, mix the meat thoroughly with 1 tbsp soy sauce and the cornstarch so that each piece of meat is evenly coated with a fine layer of starch.
For the wok sauce, stir the remaining soy sauce (2 tbsp), rice vinegar, cane sugar, sesame oil, and 3 tbsp water in a bowl until the sugar is completely dissolved.
Chef's tip
For a perfect wok result: Sear the chicken in two batches if necessary. This prevents the pan from cooling down, keeping the meat maximally crispy on the outside and juicy on the inside.
Adjust spice level to taste: If you prefer it milder, use only half a chilli pepper or remove all seeds; wok fans who like it spicy can add an extra dried chilli pepper.
45 min
Under an hour
