Asian batter fried chicken in a ginger sweet sauce.
family of five or two, this popular Chinese take-out meal is definitely a dish for you to enjoy.
Juicy tender chicken, seasoned, coated in batter, deep-fried then mixed into a sweet sauce with Caramelized Onions and ginger.
Need I say more?
Continuing with my theme of dishing out a chicken recipe from around the world for you to try, today’s recipe is a popular take-out style dish also know as general tso’s chicken.
It’s got all the elements to make it a hit with your family.
I mean, who doesn’t like tender chicken nuggets coated in batter and a sweet and spicy sauce just waiting to be licked off?
I have to write this though,
It’s a lot of work for just one dish, especially when you have to make it for 5-6 persons.
So if you are going to make this dish, start early, as it’s well worth the effort and time you put into making the dish.
Because once served, all it took for my kids was a few minutes around a skillet full of this sweet ginger sauce chicken and every last bit of it disappeared in minutes.
If you are wondering when to serve this Asian ginger-garlic sweet sauce chicken, it’s perfect for casual small gathering or dinner for two.
Chicken themed recipes.
As I mentioned earlier on the post, I try to do a different kind of dish with chicken as the main ingredient.
so if you are a new visitor to the blog, welcome! and please use the search button to find recipes based on chicken.
As an introduction for a chicken recipe to try, I highly recommend Oven baked Tandoori chicken and my one pot dish of lemon grass chicken which are two popular recipes on the blog.
Tips on making the Chinese garlic fried chicken and sweet sauce.
Since the recipe has a few stages, the following tips will help you avoid mistakes, save time and cut down on any mess caused by flour.
1/ make sure to read the recipe instructions at least once, gather all ingredients and utensils you need to create the dish before you start cooking.
2/ there are 3 stages to this batter-fried chicken recipe, it starts with,
- seasoning, coating with batter.
- frying the nuggets.
- making the sauce and submerging the nuggets in it
keeping this in mind, set up all your ingredients, utensils and frying pan to work in sequence.
3/ you might be tempted to involve your kids to make the recipe, please don’t. the noise, the bickering, flour, hot oil, too many bodies together, well, you get the picture so let me stop there.
4/ rather than going through all three stages of making the recipe simultaneously, I would advise you to complete the coating of the chicken nuggets, then start frying them in small batches and proceed with the recipe instructions.
Psst… wearing disposable glove(if you have them)while coating the chicken nuggets can really save your hands from sticky dough and hands smelling of eggs.
part of the chicken to use for the batter-fried chicken
Boneless chicken parts would be the best. As for size, since the batter includes a rising agent you can cut them into 1-2 inch bite-size nuggets.
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Utensils/appliances you will need.
- 3 separate medium-sized bowls, for cornstarch, flour and eggs.
- A flat baking dish for the coated chicken nuggets, lay a few paper towels on it to drain extra oil.
- a medium-sized cooking pan that can be used to make the sauce
- a medium-sized deep pan to fry the chicken nuggets in small batches.
batter fried chicken in ginger sweet sauce(general Tso’s chicken).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
1 kg of cubed boneless chicken pieces cut into required size
1/2 cup of Cornstarch
1 teaspoon salt or just enough to season the chicken
1 teaspoon ground black pepper
3/4 cup of all-purpose flour
1-2 cup vegetable oil to fry the chicken
Making the sauce
4 teaspoon sesame oil(if you are unable to find it, skip this ingredient)
2 tablespoons of grated ginger
1/2 cup chopped green onions(optional)
1/4 cup water
1/4 cup white vinegar
1/4 cup Sugar(the sweetness depends on your taste so increase or decrease as per your need)
2 tablespoons of corn starch
2 tablespoons of Soy sauce
2-3 tablespoons of chicken broth
1 tablespoon of chilli flecks(optional)
1/4 cup of Oyster sauce
1/4 cup Ketchup
Setting up the work flow for the preparation of the dish.
Set the three medium-sized bowls side by side and a baking dish at the end to hold the batter coated chicken.
Place cubed chicken in the first bowl and generously coat them with cornstarch, use more if needed.
what you are looking for is a light dusting of cornstarch covering the chicken to make it dry. make sure to coat every single piece of chicken with it and set aside.
On the second bowl. crack the eggs, season with Salt and Pepper beat well then set aside.
On the third bowl, sift flour and baking powder so both ingredients are combined. set aside.
Preparing the chicken to fry.
if possible use disposable gloves since coating chicken nuggets involve wet and dry ingredients leads to hands covered with sticky dough.
Take the cornstarch coated chicken nuggets, in small batches dunk them in the egg and immediately into the flour, coat the chicken with flour completely, dust the extras off and place them on the baking dish.
Preparing the Sweet ginger sauce.
Over low-medium fire, heat 2 tablespoons of oil, add ginger, onions, green onions(optional). sauté for 1-2 minutes until they turn slightly golden.
Pour in water, Sugar, Vinegar, chicken broth, chilli flecks, bring to boil for 1-2 minutes, reduce heat and cook over low-heat for 5 minutes or until the liquid becomes slightly thick.
In a small bowl, add soy sauce then mix in cornstarch, combine until you have a semi-liquid paste without lumps.
add this to the skillet ingredients and stir. cook until there are no white residues from the cornstarch over low-heat.
Add Oyster and ketchup sauce. cook over low heat until sauce is thick.
Once the sauce is thick, check for seasoning and set aside.
Pour oil in a deep pan and maintain a steady heat(375F/150C), deep fry the chicken in small batches.
if you are not comfortable doing small batches start with one or two and then continue. the nuggets should become slightly bigger and turn golden. transfer the fried nuggets to the baking dish covered in paper towels.
Once all the chicken nuggets are fried, place the sauce over very low heat and add the batter-fried chicken into the sauce, toss the chicken with the marinade.
2-3 minutes in a low fire should be enough time for the chicken to absorb the flavors of the sauce.
- Ingredients mentioned below use standard measuring cups and spoons.
- 1 kg of cubed boneless chicken pieces cut into required size
- 1/2 cup of Cornstarch
- 3 eggs
- 1 teaspoon salt or just enough to season the chicken
- 1 teaspoon ground black pepper
- 3/4 cup of all-purpose flour
- 1-2 cup vegetable oil to fry the chicken
- Making the sauce
- 4 teaspoon sesame oil(if you are unable to find, skip this ingredient)
- 2 tablespoons of grated ginger
- 1/2 cup chopped green Onions(optional)
- 1/4 cup water
- 1/4 cup white vinegar
- 1/4 cup Sugar(the sweetness depends on your taste so increase or decrease as per your need)
- 2 tablespoons of corn starch
- 2 tablespoons of Soy sauce
- 2-3 tablespoons of chicken broth
- 1 tablespoon of chilli flecks(optional)
- 1/4 cup of Oyster sauce
- 1/4 cup Ketchup
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
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