General Tso's Chicken

Ingredients

• 600 g chicken breast, cut into 2 cm cubes
• 30 ml neutral oil
• 4 cloves garlic, minced
• 15 g fresh ginger, minced
• 3 dried red chilies, whole
• 60 ml rice vinegar
• 45 ml soy sauce
• 30 g caster sugar
• 5 ml sesame oil
• 240 ml chicken stock
• 15 g cornstarch mixed with 30 ml water
• 2 scallions, cut into 2 cm pieces
• 8 roasted cashews, whole (optional)

Method

1. 1
   Heat neutral oil in wok over high heat; stir-fry chicken in batches until 60% cooked, about 3 minutes per batch. Set aside.
2. 2
   Add ginger, garlic, and dried chilies; toast for 30 seconds until fragrant.
3. 3
   Deglaze with rice vinegar; add soy sauce, sugar, and chicken stock.
4. 4
   Return chicken to wok; bring sauce to simmer and cook 8 minutes until chicken is cooked through.
5. 5
   Drizzle in cornstarch slurry while stirring until sauce thickens and coats chicken, about 1 minute.
6. 6
   Finish with sesame oil; fold in scallions and cashews if using.
7. 7
   Serve immediately over steamed white rice.