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General Tso’s Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
For the chicken:
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
Vegetable oil for frying
1/4 cup dried whole chilies
1 Tablespoon minced garlic
1 Tablespoon minced ginger
Sliced scallions for garnish, optional
1 Tablespoon sesame seeds for garnish, optional
For the sauce:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup hoisin sauce
1/4 cup packed light brown sugar
1 cup chicken stock
1 Tablespoon sesame oil
1 Tablespoon cornstarch
Toss the chicken pieces with the cornstarch and let sit while you prepare the sauce.
In a small bowl, whisk together the soy sauce, rice wine vinegar, hoisin sauce, brown sugar, chicken stock, sesame oil, and cornstarch.
Line a plate with paper towels. In a large, non-stick skillet, heat 3 inches vegetable oil over medium-high heat. Once oil is hot, add the chicken (in batches if needed, not to overcrowd) and cook on all sides until golden brown and cooked through. Place the chicken on the paper towel lined plate. Drain all but 1 tablespoon of the oil from the skillet and add the chili flakes, ginger and garlic. Cook for 30 seconds or until garlic is fragrant.
Add the sauce to the skillet and bring it to a simmer. Cook for 2-3 minutes or until sauce has thickened. Add the chicken to the pan and toss to coat with the sauce. Serve garnished with sesame seeds and green onions, if desired.
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