½ cup plain flour (all-purpose flour)
½ cup corn flour (cornstarch)
500g (1.1 lb) chicken breast, diced
vegetable oil for frying, plus 1 tbsp extra
2 garlic cloves, finely chopped
4cm piece ginger, finely julienned
6 dried chillies, cut into 3cm pieces, seeds removed
thinly sliced spring onions (scallions) to serve
1/3 cup chicken stock
2 tbsp light soy sauce
1 tbsp Chinkiang vinegar
2 tbsp Chinese Shaoxing wine
2 tbsp caster sugar
1 tsp cornflour
1 egg white, lightly whisked
1 tbsp light soy sauce
1 tbsp vodka (optional)
1 tsp dark soy sauce
1 tsp baking soda
Lick your fingers kind of dish:)
Delicious, delicious, delicious – and extremely easy to make following Marion’s instructions. Definitely sth to keep on your menu:)
Delicious but making it ruined take out night!
This was better than any take out General chicken I have ever had and now I am f-d. Next time I want our normal Chinese takeout so I don’t have to cook, hubby is just going to remind me how much better this was. I shouldn’t have doubted the technique of dumping chicken and marinade into the flour mixture but it was amazingly perfect. Bravo Marion.
So good even without frying in oil
Hello, i tried this delicious recipe in my air fryer and it is amazing.
Cooked the chicken in the air fryer and finished it in the wok.