General Tso's Chicken

Ingredients

• 1 1/2 lbchicken breast, cut into bite-sized pieces; 1½ lb suits 4 servings
• 3/4 cupall-purpose flour, for the batter
• 1egg, for the marinade
• 2 tbspcornstarch, for the marinade
• 1 tbspbaking powder, for the batter
• 1 tspsalt, for the batter
• 1/2 tsponion salt, for the batter
• 1/4 tspgarlic powder, for the batter
• 3/4 cupwater, for the batter
• 1/2 cupchicken stock, for the sauce
• 1/4 cupduck sauce, for the sauce; a sweet apricot-plum condiment
• 3 tbspsoy sauce, for the sauce
• 2 tbsphoney, for the sauce
• 1 tbsprice vinegar, for the sauce
• 2 tbspsesame oil, for the sauce
• 1/2 tbspgochujang, for the sauce; Korean chilli paste, adjust to your heat
• 2 tbspcornstarch, whisked with 4 tbsp water to thicken the sauce at the end
• 1 clovegarlic, minced, for the sauce
• 2scallions, chopped, to garnish
• 1 tspginger, minced, for the sauce
• broccoli, about 1 small head, cut into bite-sized florets

Method

1. 1

   In a bowl, whisk together all sauce ingredients: chicken stock, duck sauce, soy sauce, honey, rice vinegar, sesame oil and gochujang. Set aside.

2. 6

   Whisk the remaining 2 tbsp cornstarch with 4 tbsp water. Gradually add to the stir-fry, stirring, until the sauce reaches the desired thickness.

3. 2

   In a bowl, combine the chicken with a pinch of salt, a pinch of white pepper, the egg and 2 tbsp cornstarch to marinate.

4. 3

   Whisk the flour, baking powder, salt, onion salt and garlic powder together in a bowl, then stir in ¾ cup water to make a smooth batter about as thick as pancake batter. Tip in the marinated chicken and turn the pieces until each one is coated.

5. 4

   Deep fry the chicken at 350°F for 3–4 minutes until golden brown, loosening pieces so they don't stick together. Transfer to a plate and set aside.

6. 5

   Add the sauce to a hot wok along with the broccoli. Bring to a boil.

7. 7

   Add the fried chicken to the wok and stir-fry for 1 minute. Serve over rice, garnished with scallions.