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by CookWhatHK0 saved
General Tso's Chicken pan-fries marinated chicken thigh with garlic and chilli, then simmers it in a tangy black vinegar, ketchup and rice wine sauce.
Prep: Rinse the chicken thigh fillets and cut each into 3–4 cm pieces. Marinate with the chicken marinade ingredients for 10–15 minutes. Remove the ends and strings from the sugar snap peas, then soak and rinse. Soak and rinse the baby corn and chillies.
備料：雞腿排沖洗過，每片剪3–4公分大小，用雞腿肉醃料醃10–15分鐘。甜豆摘掉兩端蒂頭撕掉粗絲泡水洗淨。玉米筍泡水洗淨。辣椒泡水洗淨。
Roughly mince the garlic. Rinse the chillies, cut in half lengthways, then halve again into strips (remove seeds if you prefer less spice). Mix the General Tso's sauce ingredients together until well combined.
蒜頭切粗末。辣椒洗淨剪半再對半成條狀（若不吃辣可把辣椒籽刮掉）。調好左宗棠雞醬料攪拌均勻備用。
Fry a sunny-side-up egg in a lightly oiled pan over low heat with the lid on for 50 seconds to 1 minute. In the same pan over medium-low heat, add 1/2 tbsp oil and place the marinated chicken pieces skin-side down. Cover and pan-fry for 3 minutes, then flip and pan-fry for another 3 minutes.
先煎太陽蛋，鍋小火放油潤鍋，鍋熱放蛋蓋鍋煎50秒至1分鐘即成太陽蛋。用煎蛋原鍋中小火補1/2大匙油，放醃過的雞腿塊雞皮面朝鍋底，蓋鍋煎3分鐘後翻面繼續蓋鍋煎3分鐘。
Once the chicken is cooked through, add the minced garlic and chilli strips and stir-fry until fragrant. Pour in the prepared General Tso's sauce and toss to coat the chicken pieces. Cover and simmer on low heat for 3 minutes.
雞腿熟後放蒜末和辣椒條一起拌炒爆香，倒入調好的左宗棠雞醬料翻炒讓雞腿塊沾滿醬汁，小火蓋鍋燒3分鐘。
