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General tao chicken, pineapple sweet and sour sauce, kaffir lime flavored rice

Salted, Risotto, Pasta and Rice, Poultry

Everything's in there! Crispy deep fried chicken with an amazing sweet and sour sauce. Rice and sauteed vegetables.


Recipe for 12 Tapas


400 Gr
Chicken breast
2 Unit(s)
100 Gr
Wheat flour
1 Cup(s)
Japanese breadcrumbs (panko)

Sweet & sour sauce

1 Tbsp
Fresh ginger
2 Clove(s)
1 Tsp
Chili flakes
1 Tsp
Roasted sesame oil
100 Gr
Brown sugar
75 Ml
Hoisin sauce
75 Ml
Soy sauce
75 Ml
Rice vinegar
125 Ml
Pineapple juice
200 Ml
Chicken stock
0.25 Unit(s)
2 Tbsp


250 Ml
Basmati rice
375 Ml
Chicken stock
4 Unit(s)
Kefir lime leaves


8 Unit(s)
Green onion
1 Unit(s)
Red pepper
1 Unit(s)
  • Salt and pepper
  • Vegetable oil
General Tao Chicken, pineapple sweet and sour sauce, Kaffir lime flavored rice

Preparation time: 50.00 min

Preheat your Fried at 375.00 °F

  • Mise-en-place

    Chop the garlic and the ginger. 

    Cut the chicken into half an inch cubes.

    Cut the peppers and the carrots into juliennes.

    Cut the spring onions into 2 batches; the green part for dressing and decoration (bevel) the other one, the white part very finely as we'll be using it for the sauteed part in the wok.

    Make cubes out of the pineapple.

  • Rice

    Bring to a boil the kaffir leaves and the broth. Rinse the rice 2 times under cold water.

    Add the rice to the broth and bring to a boil. Once that is set, lower down the heat to medium, cover, and let it cook for a good 15mins. Cover off, clean and dry rag on top, cover back on it and let the rice rest for 5mins.

  • Sweet & sour sauce

    In a sauce pan, heat up the garlic and the ginger in the sesame oil a couple minutes on medium-high heat. Add in the vinegar, the brown sugar and the chilli flakes. Once a nice a smooth paste is made out of it, put all the remaining ingredients and put the heat back to low. Delay the cornstarch into a little bit of water and then pour it into the sauce. Bring the heat back up until everything thickens up.

  • Chicken

    Start off by seasoning the chicken properly. Bread everything and deep fry the chicken until golden brown. Make sure the internal temperature reaches 72C, into the thickest part. You can finish it slowly in the oven at 350F for 12-15mins if in doubts.

  • Vegetable wok & montage

    Heat up the wok on high heat for 5 mins, then add the vegetable oil. Sautee the carrots and the pepper until al dente and then add the spring onions and keep on cooking everything. Serve directly on the rice. Flip the pieces of chicken into the sauce and the very last moment.

  • Plating

The sauce is the key here. If you don't have cornstarch, ketchup can very well do it to thicken it all up and give it texture. This will enhance the flavors.

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