Ingredients
- For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1/2 cup flour
- Salt and pepper to taste
- Vegetable oil for frying
- For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup water
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- For Garnish:
- 2 green onions chopped
- Sesame seeds
Instructions
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Place the cornstarch and flour in separate shallow bowls. Beat the eggs in another shallow bowl.
- Dredge the chicken pieces in the flour, then dip in the beaten eggs, and finally coat with cornstarch, ensuring each piece is well coated.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Do not overcrowd the skillet.
- Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce:
- In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, water, and cornstarch until smooth.
- In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
- Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
- Add the crushed red pepper flakes, if using, for some heat.
- Combine and Serve:
- Add the fried chicken pieces to the skillet with the sauce. Toss to coat the chicken evenly with the sauce.
- Cook for an additional 2-3 minutes to heat the chicken through.
- Garnish:
- Sprinkle the chopped green onions and sesame seeds over the top of the chicken.
- Serve:
- Serve General Tso’s Chicken hot over steamed rice or with your favorite Asian-style vegetables.
