General Tso Chicken

Ingredients 📝 Shopping List

• 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces ➕
• 1/2 cup cornstarch ➕
• 1/4 cup all-purpose flour ➕
• 1/2 teaspoon salt ➕
• 1/4 teaspoon black pepper ➕
• 2 large eggs, lightly beaten ➕
• 3 tablespoons vegetable oil, divided ➕
• 1/2 cup chicken broth ➕
• 1/4 cup soy sauce ➕
• 1/4 cup packed brown sugar ➕
• 2 tablespoons rice vinegar ➕
• 1 tablespoon hoisin sauce ➕
• 1 teaspoon sesame oil ➕
• 1 teaspoon cornstarch ➕
• 1/4 teaspoon red pepper flakes (optional, for heat) ➕
• 2 cloves garlic, minced ➕
• 1 teaspoon fresh ginger, grated ➕

Instructions

1. In a shallow dish, whisk together 1/2 cup cornstarch, flour, salt, and pepper.
2. In another shallow dish, lightly beat the eggs.
3. Dredge the chicken pieces first in the egg, then in the cornstarch mixture, ensuring each piece is well coated. Shake off any excess.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (you may need to do this in batches to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
5. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and red pepper flakes (if using).
6. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant.
7. Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens.
8. Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes until the chicken is heated through and the sauce is glossy.
9. Serve immediately over rice.

Tips & Notes

For extra crispy chicken, you can fry the chicken pieces in about 1/2 inch of hot oil until golden brown and cooked through, then drain on paper towels before adding to the sauce.

Source

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