General Tso’s Chicken

  • 1 pound of chicken thighs, cut into small, 1 inch cubes
  • 1/4 cup of cornstarch
  • oil for frying
  • 1 tablespoon of minced ginger (use fresh, makes all the difference)
  • 1/2 teaspoon of red chili flakes (like more heat, sup 1 teaspoon to fire it up!)
  • 2 cloves of garlic, minced (again, fresh, not that stuff sitting in rancid oil)

For the Sauce:

  • 3 tablespoons of rice vinegar
  • 3 tablespoons of soy sauce (low sodium is okay)
  • 2 teaspoons of hoisin sauce
  • ⅓ cup of water
  • 3 tablespoons of sugar
  • 1 tablespoon of cornstarch

Instructions

  1. Toss the chicken with the 1/4 cup of cornstarch, and let sit while you mix up the sauce (in a separate bowl).
  2. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar, and tablespoon of cornstarch in a small mixing bowl. Whisk until combined.
  3. Add oil to pan, heat, toss cubed chicken to the pan, and fry until crispy.
  4. Once all chicken has been cooked, remove from the pan, drain all but about a tablespoon of the oil, add the chili flakes, ginger, and garlic.
  5. Cook until you smell the garlic, which shouldn’t take more than about 30 seconds.
  6. Add the chicken back to the pan. Toss into garlic mixture, then incorporate the sauce into the pan.
  7. Stir everything well, for about 30 seconds, or until thickened.
  8. Serve immediately, and enjoy!

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