A sweet and hot dish that is reminiscent of a much loved American-Chinese take out, General Tso’s chicken. In this recipe, maple syrup or honey provides enough natural sweetness and lets the chicken crispness shine through. It’s less sweet than what you are used with your run-of-the-mill Chinese takeout and can be prepared in less time than making a call and getting the delivery. Serve with Jasmin rice.
Yield: 4 servings
Time: 20 minutes
Ingredients:
Maple-Chile Sauce:
- 3/4 cup (180 ml) maple syrup or honey
- 1/2 cup (120 ml) fresh lime juice plus zest of 1 dewaxed organic lime
- 1 Tbsp light soy sauce or to taste
- 1 tsp pure chile powder, without cumin or other spices
- 1 tsp red pepper flakes (optional)
Chicken:
- 1 lb (450 g) chicken breast, cut into 2 inch (5 cm) pieces
- 1/2 cup (60 g) cornstarch
- 1/2 tsp baking powder
- 1 tsp salt or to taste
- Canola oil for frying
- 1/2 head of broccoli, cut into florets
- 2 garlic cloves, finely minced, garlic
- 4 Tbsp cilantro (fresh coriander) leaves or flat-leaf parsley, roughly chopped
- 1/2 cup (30 g) sliced scallions
Preparation:
Combine cornstarch, baking powder, and salt in a shallow bowl. Dredge the chicken pieces in the mixture. Shake off the excess and set it on a baking sheet lined with parchment paper. Refrigerate while you prepare the sauce.
In a small saucepan, combine maple syrup or honey, lime juice and zest, soy sauce, chile powder, red pepper flakes (optional), and salt. Bring to a boil and then reduce the heat to medium-low. Cook sauce until slightly thickened and syrupy. Add the red pepper flakes (optional). Remove from the heat and let it cool.
Pour enough oil in a saucepan large enough to accommodate the chicken pieces without touching, about 1-2 inches (3-5 cm). Heat oil until it reaches a temperature of about 375° F/190° C. A bread crumb will sizzle immediately if the temperature is correct. Add chicken and fry it for 3-4 minutes turning them around. Transfer chicken with a slotted spoon to a plate lined with paper towels. Keep it warm.
Discard the frying oil leaving just about 1 tablespoon of it in the pan. Bring it to high heat. Add the broccoli florets, garlic and swirl them around. Cook until broccoli starts to look a bit charred around the edges and stalks, about 3-5 minutes. Broccoli should still have a bite.
Return chicken pieces to the saucepan. Add the maple-chili sauce and toss to glaze the chicken. Add broccoli, garlic, cilantro (fresh coriander) leaves, and scallions. Bring all to a short gentle bubbling. Taste for extra chili and salt if necessary.
