When you’re in the mall and contemplating where to eat, the familiar sign of Recipes catches your eye. Within a few seconds, you find yourself seated on one of their comfy seats, ready to wolf down a serving of their signature General’s Chicken.
We’re not sure if got it completely right, but we’re sure that it tasted right and awarded it with a 95% hack-urracy rating. The base of the glaze sheds the spotlight on the glorious combination of hoisin sauce and rice wine vinegar. The acidity of the vinegar balances out the rich, savory flavor of the hoisin, giving it that salty-tangy flavor to the chicken. It also provides a sticky contrast to the deep-fried crunchy chicken bites.
This genius of a chicken recipe is something people come back (and crave) for. So what if you ate two cups of rice? It was so worth it, right? And as the Asian flavors linger in your mouth, you can’t help but wonder when you’ll come back to Recipes for another serving. Probably tomorrow…
…or maybe when you get home.
Because today, we’re giving you the recipe for Recipes’s General’s Chicken. And guess what? It’s right below.
Recipe’s General’s Chicken
Serves: 1-2 people
Active time: 30 mins
Total time: 30 mins
500 grams thigh fillet, cut into cubes (1.5”x1.5”)
1 tbsp light soy sauce
1 cup cornstarch, for dredging
Broccoli florets, blanched
1 tbsp cooking oil
1 thumb size ginger, sliced
2 tsp minced garlic
2 tbsp hoisin
1 tbsp rice wine vinegar
4 tbsp soy sauce
2 tbsp sugar
2 tsp cornstarch
2 tbsp water
Marinate chicken in soy sauce for 10 minutes. Add egg.
Dredge each chicken fillet in cornstarch.
Deep fry for 5-6 minutes or until cooked and light brown.
Drain in paper towels.
For the glaze, heat oil and sauté ginger for 1 minute.
Add garlic and cook for 30 seconds.
Add the hoisin, rice wine vinegar, soy sauce, and sugar.
Boil for 1 minute.
In the meantime, combine cornstarch and water to make a slurry.
Add slurry to the sauce mixture in a steady stream while mixing continuously to thicken.
Toss in fried chicken fillets.
Toss on fire for 1 minute so that the glaze sticks to the chicken.
Top on steamed rice, and put broccoli florets on the side.
Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.