General Tso Chicken

🔥 Prep

• Cut the 500g chicken into bite-sized cubes.
• Pat the chicken dry with paper towels.
• Place the chicken cubes in a bowl and toss with the 0.5 cup cornstarch until evenly coated.
• Measure out 3 tbsp soy sauce, 2 tbsp sugar, and set aside.
• Slice the 2 pcs chilli (remove seeds if less heat is desired) and set aside.
• Have 3 tbsp oil ready for frying.

🔥 Cook

• 1. Heat the 3 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the cornstarch-coated chicken cubes in a single layer, working in batches if needed, and fry for 4–5 minutes until golden brown and crispy; use a slotted spoon to transfer to a paper towel‑lined plate.
• 3. Remove all but about 1 tbsp of oil from the pan, then reduce heat to medium.
• 4. Add the sliced chilli to the pan and stir‑fry for 30 seconds until fragrant.
• 5. Pour in the measured 3 tbsp soy sauce and 2 tbsp sugar, stirring to combine; bring the mixture to a gentle simmer for 1 minute.
• 6. Return the crispy chicken to the pan and toss to coat evenly in the sauce; cook for another 2 minutes so the sauce thickens and clings to the chicken.
• 7. Taste and adjust seasoning if needed (optional: a splash more soy sauce or sugar), then remove from heat.

🔥 Serve

• Transfer the General Tso chicken to a serving platter and sprinkle with extra sliced chilli or toasted sesame seeds if desired.
• Serve hot with steamed jasmine rice or fried rice.
• Pair with simple stir‑fried vegetables such as bok choy or broccoli for a balanced meal.