General Tso’s Chicken Roll

Experience a delightful twist on a classic favorite with this General Tso’s Chicken Roll. It’s a scrumptious fusion of crispy chicken, tangy sauce, and fresh veggies, all wrapped up in a cozy blanket of sushi rice and nori.

Ingredients (for 3 servings)

Ingredient	Amount
Chicken breasts	3
Salt & pepper	To taste
Snap peas	12
Carrot, thinly sliced	1 medium
Sesame oil	1 tsp
Garlic, minced	4 cloves
Fresh ginger, chopped	1 tbsp
Chicken stock	2 cups (480 mL)
Sugar	¼ cup (50 g)
Chili flakes	1 tsp
Rice vinegar	1 tbsp
Dark soy sauce	1 tbsp
Tomato paste	1 tbsp
Cornstarch slurry	2 tsp cornstarch + 2 tsp water
Canola oil, for frying	5 cups (1.2 L)
Cornstarch, for coating	1 cup (125 g)
Cooked white rice	As needed
Sesame seeds	1 tbsp, for garnish
Scallions, sliced	¼ cup (25 g), for garnish

Step-by-Step Instructions

Pound each chicken breast to about ¼-inch thick, season with salt and pepper.
Place snap peas and carrots at the bottom of each chicken breast and roll tightly. Wrap in plastic wrap and chill for 30 minutes.
In a saucepan, heat sesame oil and toast garlic and ginger. Add stock, sugar, chili flakes, vinegar, soy sauce, tomato paste, and slurry. Simmer until thick.
Heat oil in a deep pot to 350°F (180°C). Unwrap rolls, coat in cornstarch, and fry for 5 minutes on each side until golden and cooked through.
If needed, finish cooking in a 325°F (170°C) oven until internal temperature reaches 165°F (75°C).
Slice rolls, serve over rice, and pour sauce on top. Garnish with sesame seeds and scallions.

Nutrition Facts (per serving)

Calories: 1178
Fat: 119.6 g
Carbohydrates: 22.6 g
Fiber: 1 g
Sugar: 5.6 g
Protein: 6.3 g

Cooking Tips

Ensure the chicken is thin for even cooking and easier rolling.
Refrigerating helps the rolls hold their shape before frying.
Use a meat thermometer to check doneness inside.
Pair with pickled ginger or a light cucumber salad for extra freshness.