General Tso’s Chicken Stir Fry

Preparation

1. Finely mince the 4 cloves of garlic [00:41].
2. Slice the shallot into thin slices [00:46].
3. Chop 1 stalk of green onion into small pieces [00:51].
4. Prepare the broth mixture by stirring 1/4 cup chicken broth with 1 tsp cornstarch until dissolved [01:11].

Marinating the Chicken

1. Cut 24.69 oz (700 g) of chicken into thick slices [01:31].
2. In a bowl, add the chicken, 1/2 tsp salt, 1 tbsp soy sauce, 2 tsp cornstarch, 1/2 tsp baking soda, and 2 tbsp water [01:35].
3. Mix well and let marinate for 30 minutes [01:46].
4. Just before cooking, stir 6 tsp of cornstarch into the chicken [01:54].

Cooking the Chicken

1. Add oil to a pan over medium-high heat [02:05].
2. When hot, add the chicken and pan-fry for 3-3.5 minutes on one side until a golden crust forms [02:10].
3. Turn over and pan-fry the other side until golden, then remove from the pan [02:25].

Preparing the Aromatics

1. Using the same oil, briefly sauté the shallot [02:37].
2. Add 5 dried chili peppers and sauté until some shallot starts to brown [02:44].
3. Add the garlic and sauté until fragrant [02:52].
4. Return the cooked chicken to the pan and toss to infuse the flavors, then remove everything from the pan [03:02].

Making the Sauce

1. Lower the heat to low and add 2 tsp soy sauce, 1 tsp dark soy sauce, and 2 tsp sugar to the pan [03:18].
2. Stir until the sugar dissolves [03:27].
3. Pour in the broth and cornstarch mixture and gently stir as it boils and turns into a sauce [03:33].
4. Add 1/2 tbsp black rice vinegar and 1 tsp sesame oil to the sauce [03:53].
5. Turn off the heat [03:58].

Final Assembly

1. Add the cooked chicken and chopped green onion to the pan [04:02].
2. Toss until the chicken is evenly coated with the sauce [04:07].