General Tso’s Chicken

Step 1: Mix the soy sauce, hoisin sauce, vinegar, chilli paste and sesame oil.

Step 2: Take 2 tablespoons of the sauce mixture and mix it with the chicken. Add the ginger and garlic, mix, then marinate for 30 minutes.

Step 3: Add the cornflour to the chicken and toss to coat, separating the pieces so they are fully coated.

Step 4: Tip the chicken into a colander and shake off the excess cornflour. Alternatively, lift handfuls and shake so the excess falls through your fingers.

Step 5: Add the sugar and cornflour to the remaining sauce mixture and mix. Add the chicken stock and mix again.

Step 6: Heat 2 cm of oil in a deep skillet or large pot to 200°C. Use less oil if preferred.

Step 7: Fry the chicken for 3 minutes, turning halfway, until golden and crispy. Drain on a plate lined with paper towel.

Step 8: Discard the frying oil, wipe the skillet and return it to the heat, or use another large skillet.

Step 9: Heat the stir-fry oil in a large skillet over medium heat. Add the garlic, ginger and chilli flakes; sauté for 30 seconds, until the garlic is light golden. Add the sauce, bring it to a simmer and stir occasionally until it thickens enough for you to draw a path across the base of the pan.

Step 10: Add the chicken and toss quickly to coat. Transfer to a serving plate, garnish and serve immediately with rice of your choice.

Tip: Toss quickly to help the chicken stay crisp.