Total time · 45 min
General Tao Chicken
A Quebec-style general tao chicken that highlights Chicken (cubed) and Rice (long grain).
- Prep
- 10 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~200 kcal per serving partial estimate
- Ingredient value
- ~$19.82 partial estimate; 12 of 16 ingredients estimated
Ingredients
- 600 g Chicken (cubed)
- 300 g Rice (long grain)
- 80 g Cornstarch
- 1 piece Egg
- 80 g Sugar
- 3 tbsp Rice vinegar
- 3 tbsp Soy sauce
- 2 tbsp Ketchup
- 2 cloves Garlic
- 1 tbsp Ginger (fresh, grated)
- 1/2 tsp Chili flakes
- 1 cup Vegetable oil (for frying)
- 1 tbsp Sesame seeds
- 2 piece Green onions
- to taste Salt
- to taste Pepper
Directions
- 17 min
Cook the rice in boiling salted water, then keep it warm.
- 7 min
Coat the chicken cubes in beaten egg, then in the cornstarch seasoned with salt and pepper.
- 10 min
Fry the chicken in the hot oil until golden and crisp, then drain it; Check that the internal temperature reaches 165 °F (74 °C).
- 7 min
Make the sauce by bringing the sugar, rice vinegar, soy sauce, ketchup, chopped garlic, ginger and chili flakes to a boil, until syrupy.
- 4 min
Coat the chicken in the hot sauce, serve it over the rice and scatter with sesame seeds and sliced green onions.