Shortcut General Tso's (Ground) Chicken

Method9 steps · about 35 min

1. 1

   Step 1: Mix the 1 lb ground chicken with 2 tsp Shaoxing wine, ¼ tsp salt, ¼ tsp ground white pepper and ½ tsp sesame oil. Cover and keep refrigerated while preparing the other ingredients. If making this bowl ahead, marinate covered in the refrigerator overnight.

   Uses 1 lb ground chicken · 2 teaspoons Shaoxing wine · ¼ teaspoon salt · ¼ tsp ground white pepper · ½ teaspoon sesame oil

   
2. 2

   Step 2: Mix the sauce in a measuring cup: ⅓ cup ready low-sodium chicken stock, 3½ tbsp brown sugar, 1 tbsp light soy sauce, 2½ tsp rice vinegar and 1 tsp dark soy sauce. Set out the 3 cups broccoli florets and mince the 2 garlic cloves before heating the wok. Put water below the basket of a separate steamer and bring it to a boil, leaving the broccoli out for now.

   Uses ⅓ cup ready low-sodium chicken stock · 3½ tablespoons brown sugar · 1 tablespoon light soy sauce · 2½ teaspoons rice vinegar · 1 teaspoon dark soy sauce · 3 cups broccoli florets · 2 cloves garlic, minced · Water, enough to maintain steam below the broccoli

   
3. 3

   Step 3: Stir together the 2 tbsp all-purpose flour and ⅓ cup cornstarch in a shallow dish. Break the marinated ground chicken from step 1 into nuggets or large chunks and toss them in this coating. Keep the coated pieces separate from any loose coating left in the dish.

   Uses 2 tablespoons all-purpose flour · ⅓ cup cornstarch, for coating · Marinated ground chicken

   
4. 4

   Step 4: Heat a wok or skillet over high heat and add the 4 tbsp neutral oil. Add the coated chicken from step 3 in a single layer, leaving loose coating behind. Fry until the first side has a golden crust, then turn and let another side brown undisturbed. Continue turning as needed until uniformly seared, using batches if the pan would be crowded. Lift the browned chicken onto a plate, leaving the oil in the wok, and continue the cooking sequence promptly.

   Uses 4 tablespoons neutral oil · Coated chicken only, excluding loose coating left in the dish

   
5. 5

   Step 5: Once the separate steamer water from step 2 is boiling steadily, put the prepared broccoli florets in the steamer and cover. Steam for about 5–6 minutes, checking from 5 minutes, until bright green and crisp-tender. Remove the broccoli from the steamer when ready; it can steam while you continue steps 6–8.

   Check the broccoli · 5 minUses The 3 cups broccoli florets set out in step 2 · Steamer water below the broccoli, not serving liquid

   
6. 6

   Step 6: Keep the oil left in the wok from step 4 over medium-high heat. If using the optional 3–5 dried red chilies, add them and cook for about 1 minute without burning them. If omitting them, go straight to step 7.

   Optional dried chilies · 1 minUses Retained frying oil only, excluding the lifted chicken · 3–5 dried red chilies, only if using

7. 7

   Step 7: Add the minced garlic from step 2 to the retained pan oil and any chilies from step 6. Cook for 30 seconds to 1 minute, checking from 30 seconds, until fragrant without scorching.

   Cook the garlic · 1 minUses Retained pan oil with optional chilies · Minced garlic from the 2-clove stock

   
8. 8

   Step 8: Stir the prepared sauce from step 2 and pour it into the garlic pan from step 7. Bring to a simmer, then return the browned chicken from step 4. Toss and cook until the sauce is caramelized and sticky around the chicken, with very little standing sauce, and the centers of the largest chicken chunks reach 74°C.

   Uses Garlic, retained oil and optional chilies in the wok · Prepared sauce only, excluding garlic, broccoli and steamer water · Lifted chicken only, excluding the retained pan oil

   
9. 9

   Step 9: Serve the cooked, sauced chicken from step 8 immediately with the crisp-tender steamed broccoli from step 5. Add separately prepared plain rice if desired.

   Uses Cooked General Tso chicken with its sauce · Broccoli lifted from the steamer, excluding external water · Ready cooked plain rice, optional for serving