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Crispy Chinese Chicken

Our twist on General Tso's chicken. Spicy, crispy, tangy, sweet chicken recipe to liven up your family dinner. On the table in under an hour.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 people

Ingredients

Chicken

  • 100 grams cornflour
  • 1/2 teaspoon cayenne pepper double this if you like it spicy
  • 4 breasts chicken diced (350 - 400g)
  • 3 bell peppers red, yellow, orange, diced
  • 1 bunch spring onions diced
  • 75 ml vegetable oil

Sauce

  • 150 ml Amoy Dark Soy Sauce
  • 50 ml water
  • 1 teaspoon sugar caster or granulated
  • 3 tablespoons distilled malt vinegar white vinegar

Rice

  • 200 grams long grain rice

Instructions

Rice

  • Make rice to package instructions. While the rice is cooking, continue with the next steps.

Prepare Vegetables

  • Wash and dice the bell peppers, set aside.
  • Wash and dice the spring onions, set aside.
    Spicy Chicken Vegetables

Prepare Sauce

  • In a mug, mix water, soy sauce, sugar and vinegar. Stir and set aside.

Prepare Chicken

  • In a medium bowl, mix the cornflour and cayenne pepper.
    Spicy Chicken Coating
  • Dice the chicken breasts and add to toss to cover with the cornflour mix.
  • Prep complete!
    Spicy Chicken Prep
  • Clean all of the cutting boards and load the dishwasher with what you've used so far.

Cook

  • Heat the vegetable oil in a large dry pan to hot but not smoking.
  • Add the chicken in one layer in the bottom of the pan. Do this carefully so you don't splash the oil and get burnt.
  • Turn the heat down a little bit and let the chicken start to cook through. DO NOT STIR - this isn't a stir fry. You want the oil to crisp up the cornflour.
    Spicy Chicken
  • Make sure the cayenne pepper doesn't burn. When the chicken starts to cook through the bottom side (about 5 minutes), use a spatula and FLIP the chicken ONCE.
  • Distribute the uncooked chicken in one layer in the bottom of the pan. Cover with the onions and peppers.
    Spicy Chicken
  • Cover, turn heat down to medium and cook the chicken through (about 10 minutes).
  • Uncover. Turn heat backup to HIGH. Carefully, pour the sauce mixture all over the chicken. It will steam so be careful.
  • Stir the sauce through (stir constantly now) to ensure it doesn't stick. Cover all of the chicken and vegetables thoroughly.
  • Plate up over white rice.