General Tsos Chicken
Published
July 22, 2020
Author
Inspired by
Prep Time
Cook Time
Serving Size
Ingredients
1 1/2 pound(s) chicken breasts (or thighs), boneless and skinless in 1 inch cubes
1/2 cup(s) cornstarch
1/4 cup(s) vegetable or canola oil
1 tablespoon(s) ginger, minced
1 tablespoon(s) garlic, minced
1/2 teaspoon(s) red pepper flakes
1/4 cup(s) rice vinegar
1/4 cup(s) soy sauce
1 tablespoon(s) hoisin sauce
1/3 cup(s) water
3 tablespoon(s) sugar
1 tablespoon(s) cornstarch
2 teaspoon(s) sesame seeds
1 green onion, minced
Directions
Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside.
Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot.
Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch.
Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and reserve.
Remove all fat except for a tablespoon, then add in the ginger, garlic and red pepper flakes. Fry for 30 seconds until fragrant.
Add the chicken back to the pan and mix thoroughly with the ginger-garlic.
Pour in the sauce mixture, and stir constantly until it's just thick enough to coat the back of a spoon, less than one minute.
Remove from heat, serve immediately and enjoy!
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