Thai Corn Fritters
Crispy Thai-style corn fritters with spring onion, chilli and lime — quick to fry and perfect for sharing.
General Tso's Chicken
General Tso's Chicken is all about contrast: crisp coated chicken and a sticky, punchy sauce that balances sweet, savoury, tangy and heat.
This home version keeps things practical with batch-frying and a quick slurry finish so the sauce clings properly without turning gluey.
Ingredients
- 4 Garlic Cloves finely chopped
- 4 Dried red chillies broken in half, optional
- 700 g boneless skinless chicken thighs cut into bite-size pieces
- 1 tbsp Tomato purée
- 3 Spring onions sliced
- 1 tbsp dark soy sauce
- 1 tsp toasted sesame seeds optional, to finish
- 2 tbsp Sugar
- 3 tbsp Neutral Oil for frying
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 2 tbsp Light Soy Sauce for chicken coating
- 2 tbsp hoisin sauce
- 120 ml chicken stock or water
- 1 tbsp Fresh Ginger finely grated
- 2 tbsp Rice Vinegar
- 6 tbsp Cornflour divided
- 1 tsp Sesame Oil
- 3 tbsp Light Soy Sauce for sauce
Method
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- Place the chicken in a bowl with 4 tablespoons cornflour, 2 tablespoons light soy sauce, salt and pepper. Toss until evenly coated, then rest for 10 minutes.
- Whisk together 3 tablespoons light soy, dark soy, rice vinegar, hoisin, tomato puree, sugar, stock and sesame oil. In a small bowl, mix 2 tablespoons cornflour with 2 tablespoons cold water to make a slurry.
- Heat 2 tablespoons neutral oil in a large hob pan over medium-high heat. Fry the coated chicken in batches for 3 to 4 minutes per batch until crisp and cooked through, then set aside.
- Reduce heat to medium, add the remaining oil, then fry garlic, ginger and dried chillies for 30 to 45 seconds until fragrant.
- Pour in the sauce and simmer for 1 to 2 minutes.
- Stir in the cornflour slurry a little at a time until the sauce thickens to a glossy coating consistency.
- Return the chicken to the pan and toss for 1 to 2 minutes until fully coated and hot.
- Finish with spring onions and sesame seeds, then serve immediately.
Notes
Fry in batches so the chicken crisps instead of steaming.
Add the slurry gradually; stop when the sauce coats the back of a spoon.
Adjust heat by reducing or increasing the dried chillies.
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