General Tso's Chicken with Spiced Sesame Rice
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 696
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 87
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 39
- Cholesterol
- 107
- Sodium
- 844
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Chicken:
1 pound boneless skinless chicken thighs, cut into 1/2-inch cubes
Pinch sea salt
Pinch freshly ground white pepper
1 heaping tablespoon cornstarch
Sweet Sauce:
2 tablespoons Chinese yellow bean paste or yellow miso
2 tablespoons light soy sauce
1 tablespoon chili sauce
1 tablespoon tomato paste
1 tablespoon rice vinegar
1 teaspoon light brown sugar or honey
1/4 teaspoon dark soy sauce
Stir-Fry:
1 tablespoon peanut or vegetable oil
4 whole dried Sichuan or arbol chiles
1 clove garlic, peeled and crushed, left whole
1/2 medium white onion, chunked into 1/2-inch pieces
1/2 cup peanuts, toasted and chopped, optional
1 tablespoon Shaoshing rice wine or dry sherry
1 large red pepper, chunked into 1-inch squares
4 scallions, chopped into 1-inch pieces
6 cups white jasmine rice, cooked, for serving
1 tablespoon toasted sesame seeds, for garnish
Ground chili powder or cayenne pepper, for sprinkling
Directions
- For the chicken: Sprinkle the chicken with the salt and white pepper in a large bowl. Add the cornstarch and mix well.
- For the sweet sauce: Stir together the bean paste, light soy, chili sauce, tomato paste, vinegar, brown sugar and dark soy in a large bowl until combined and set aside.
- For the stir-fry: Heat a wok over high heat until it starts to smoke. Pour in the peanut oil, and then stir-fry the chiles and garlic for a few seconds. Toss in the onions and stir-fry, about 1 minute. Then add the chicken and stir-fry for about 2 minutes. As the chicken starts to turn opaque, add the peanuts, if using, and rice wine. Cook for another 3 minutes, and then pour in the sweet sauce.
- Add the red pepper and cook the chicken in the sauce until cooked through and the sauce has reduced and become slightly sticky with a thicker consistency, about 2 minutes. Add the scallions and cook, tossing, about 30 seconds. Transfer the chicken to a serving platter.
- Serve immediately with rice sprinkled with sesame seeds and chili powder.