- 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup vegetable oil, for frying
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1/2 tsp red pepper flakes
General Tso Sauce
- 1/4 cup rice vinegar
- 1/4 cup soy sauce, low-sodium recommended
- 1 tbsp hoisin sauce
- 1/3 cup water
- 3 tbsp sugar
- 1 tbsp cornstarch
Serving – optional
- 2 tsp sesame seeds
- green onion, minced
- 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
- 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
- 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!
This article and recipe adapted from this site