Today I'm sharing 2011 MasterChef winner Tim Anderson recipe for General Tso’s Southern Fried RC Cola Chicken ...
Preparation: 8 hours 15 minutes
Cooking: 25 minutes
You will need
8 chicken skinned thighs
½ can RC Cola or RC Cherry Cola
2 tbsp. soy sauce
1 tbsp. malt vinegar
2 cloves garlic
1 star anise
1 bird’s eye chilli (or similar)
1 head broccoli
2 cm chunk fresh ginger
2 cloves garlic
1 tbsp. soy sauce
2 tbsp. toasted white sesame seeds
200g plain flour
1 tsp. garlic powder
1 tsp. cayenne pepper
½ tsp. Chinese five spice powder
1 tsp. salt
2 spring onions or a handful of chives (optional)
Finely mince the garlic and chilli. Place the chicken, garlic, anise, and chilli in an airtight container or plastic bag and pour in the RC Cola, buttermilk, soy sauce, and vinegar. Marinate for at least 8 hours.
Trim the broccoli into bite-size florets, peel and finely slice the ginger and roughly chop the garlic. Zest and juice the orange and stir together with the soy sauce. Blanch the broccoli in boiling water for just a minute or two until slightly tender.
Place the flour in a tray or large bowl and mix in the garlic powder, spices and salt. Dredge the marinated chicken thighs in the flour; the marinade on the chicken should form a thick batter. Heat the oil to about 170ºC in a deep fryer or large saucepan.
Fry the chicken in the oil for about 10 minutes. While the chicken is frying, stir-fry the broccoli in a little vegetable oil for 2-3 minutes, then add the garlic, ginger and orange-soy mixture. Allow to cook for another 2-3 minutes, until the liquid reduces to a syrup consistency. Then add the sesame seeds.
When the chicken is golden brown, drain on kitchen towel. Garnish with finely sliced spring onions or chives and serve alongside the broccoli.
Guest Post Credits- Tim’s ‘RC Cola Sizzling Summer’ recipes – including the General Tso’s chicken – at www.facebook.com/rccolafan . All recipes feature an RC Cola flavour as an ingredient...