• Elise Risho

General Tsam's Chicken

Updated: May 1


  • 1/4C rice vinegar

  • 1T peeled garlic chopped

  • 1T fresh ginger chopped

  • 1T sambal

  • 1/4C sherry

  • 1T tomato paste

  • 1/2C tamari

  • 1/4C palm sugar

  • 1/4C orange juice

  • 1/2C chicken stock

  • 1/8C fish sauce

  • 1lb chicken thighs


  • 1C rice flour

  • 4C fry oil (canola)

  • 1/4C sesame/canola oil blend

  • 1/4lb broccoli florets

  • 2T garlic, chopped

  • 2T ginger, chopped

  • 2T fermented black beans soaked 1 hour

  • 1/4C pickled red peppers

  • 1T Togarashi


  1. Combine vinegar, garlic, ginger, and sambaal in blender, puree until very smooth

  2. Combine puree and remaining ingredients in large sauce pan and simmer for 1 hour


  1. Trim chicken into 1/2 inch pieces

  2. Toss in 1/2 of finished marinade. Set the other half aside.

  3. Heat fry oil on medium-high in deep fry pan

  4. Dredge chicken in rice flour, and fry until golden brown

  5. Heat wok on high until it stops smoking, then add sesame/canola blended oil & fry broccoli until slightly cooked (about 2 minutes)

  6. Add ginger & garlic, toss with broccoli

  7. Add beans, peppers & chicken to wok, toss to combine

  8. Add the rest of the sauce, simmer 30 seconds until slightly reduced.

  9. Sprinkle with Togarashi, toss to combine

  10. Serve over rice with another sprinkle of Togarashi

#GlutenFree #DairyFree #Chicken #Dinner #Togarashi #JapaneseTogarashi

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