General Tso’s Chicken
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 egg, beaten
1/2 cup cold water
Vegetable oil, for frying
For the Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp hoisin sauce
2 tbsp sugar
2 tbsp water
1 tbsp cornstarch
1 tbsp sesame oil
1 tsp fresh ginger, minced
2 garlic cloves, minced
1/4-1/2 tsp red pepper flakes (adjust based on desired spice level)
1 tbsp green onions, chopped (for garnish)
Instructions:
Prepare the Chicken:
In a bowl, combine flour, cornstarch, baking powder, garlic powder, salt, and pepper.
In a separate bowl, whisk together egg and cold water.
Dip the chicken pieces into the egg mixture, then coat with the flour mixture, pressing gently to ensure a good coating.
Fry the Chicken:
Heat about 1-2 inches of vegetable oil in a deep skillet or wok over medium-high heat (about 350°F or 175°C).
Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes until golden brown and crispy.
Remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, water, and cornstarch. Set aside.
Heat sesame oil in a large skillet or wok over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds, until fragrant.
Pour in the sauce mixture and bring to a simmer. Let it cook for 2-3 minutes until the sauce thickens.
Combine the Chicken and Sauce:
Add the fried chicken pieces to the skillet with the sauce. Toss well to coat all the chicken evenly with the sauce. Let it cook for an additional 1-2 minutes to allow the chicken to soak up the flavor.
Serve:
Transfer the General Tso’s Chicken to a serving plate. Garnish with chopped green onions and a sprinkle of red pepper flakes if you like it spicier.
Serve immediately with steamed white rice or fried rice on the side.
