General Tso's Chicken
3 chicken breasts, cut into bite-sized pieces
40 g corn starch
1 egg
1/2 tsp red pepper flakes
2 cloves garlic, minced
1 cm fresh ginger, grated
A pinch of black pepper
Olive oil spray (or a little oil for frying)
Sauce:
60 ml chicken broth
2 tbsp hoisin sauce
4 tsp soy sauce
1 tbsp rice vinegar
1 tsp chili paste
1 tsp sesame oil
2 tbsp powdered sugar
1 tbsp water
1 tsp corn starch
Sesame seeds
Sliced green onions (scallions)
Place corn starch in one bowl and beat the egg in another bowl.
Dip the chicken pieces into the egg, then coat them in corn starch.
Lightly spray the chicken with olive oil and cook in the air fryer at 180°C (356°F) for 8-10 minutes, or until the internal temperature reaches 70°C.
In a separate bowl, mix together the chicken broth, hoisin sauce, soy sauce, rice vinegar, chili paste, sesame oil, powdered sugar, water, and corn starch.
Heat a little oil in a pan over high heat. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds.
Pour the sauce into the pan and let it thicken.
Once the sauce has thickened, add the cooked chicken to the pan and toss to coat in the sauce.
Garnish with sliced green onions and sesame seeds. Serve with steamed rice.