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General Tao's Chicken: Submitted by: D Turner | Date Added: 24 Oct 2012
Listed in: Main Courses

1 chicken breast, cut into about 1 1/2-inch pieces (boneless and skinless)
2 chicken thighs, cut into about 1 1/2-inch pieces (boneless and skinless)
3 tbsp. soy sauce
1 tbsp. water
3 tbsp. cornstarch

1 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. hoisin sauce
1/4 cup rice wine vinegar
1/4 cup to 1/ 2 cup chicken stock
1/4 cup sugar
Pinch 5-spice powder (optional)
2 tsp. cornstarch

Vegetable oil, for frying and stir-frying ( 2 tbs actifry )
Cornstarch, as needed, for dredging
6 to 8 small whole dried chiles, or to taste
2 garlic cloves, chopped
1 tbsp. chopped fresh ginger
4 green onions, cut in 1 1/2-inch batons
1/2 head broccoli, cut into florets, blanched
Sesame seeds, for garnish optional
Steamed rice, for serving

Cooking Instructions

Add chicken to a medium bowl. Add soy sauce, water and cornstarch and stir. Let sit for 15 to 20 minutes.

Add soy sauce, sesame oil, hoisin, rice wine vinegar, 1/4 cup chicken stock, sugar, 5-spice powder and cornstarch to small bowl. Stir to combine. Set aside.


Heat Actifry with one tbs of oil.
When oil is hot, dredge chicken in cornstarch and add chicken in small amounts at a time- then add another tbs of oil & leave chicken until it is cooked through, about 15 minutes.

Heat another tbs of oil over medium high to high heat in a large frying pan or wok. When oil is hot, add chiles and stir fry for 30 seconds. Add garlic and ginger, green onions and stir fry for 30 seconds more. Add sauce and bring to a boil. If sauce reduces too quickly, add 1/4 cup more chicken stock. Add the blanched broccoli and cooked chicken, stir frying to coat in the sauce and heat through.

Yield: 4 servings.
From - In the Kitchen with Stefano Faita but adapted to actifry

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Visitor Comments (2):

Delicious recipe, easy to make and my family loved it. Definitely one I will make again. Left by: S Eady (5 Jan 2017)

Scrumptious! Used reduced sodium soy sauce and ground ginger instead of fresh. Just like restaurant, but less sodium and no MSG! Left by: KÀT (8 May 2014)


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