Fill your dinner plate with flavor with this easy, saucy, ultra-savory, just a bit tangy and sweet General Tso's chicken recipe, perfect over rice with a bit of green onion and sesame seeds!
2poundsboneless skinless chicken breast or thighscut into bite-sized pieces
1/2cupcornstarch
1teaspoonsalt
1/2teaspoonpepper
1/4cupolive oil or avocado oilfor pan frying
3green onionssliced
Sesame seeds for garnishoptional
For the sauce:
5tablespoonshoisin sauce
5tablespoonsketchup
5tablespoonsrice vinegar
4tablespoonssoy sauce
1tablespoonsesame oil
3/4cupbrown sugar
3/4cupwater
2 1/2tablespoonsfresh gingerpeeled, minced
3clovesgarlicminced
1tablespoonred chili paste OR 1/4-1/2 teaspoon red pepper flakesdepending on your heat preference
Instructions
In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat.
In a large skillet over medium-high heat, cook chicken pieces in batches, using a few tablespoons of oil to cook each batch. The chicken will no longer be pink in the middle when cooked, about 6 minutes per batch.
Make sauce by combining all sauce ingredients in a small mixing bowl and mixing well.
Return chicken to skillet and pour in sauce.
Stirring occasionally, cook over medium heat until thickened, about 3 minutes. Top with sliced green onions and sesame seeds.
Serve over rice with your favorite stir fried veggies.