For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 egg white
3 tablespoons cornstarch
For the sauce:
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon brown sugar
1 teaspoon sesame oil
For cooking and serving:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
1/4 cup chicken broth
2 green onions, thinly sliced
1 tablespoon sesame seeds
Cooked rice for serving.
1. In a mixing bowl, whisk together the cornstarch, salt, and black pepper. Add the beaten egg and mix until combined. Add the chicken pieces to the mixture and toss to coat.
2. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces to the skillet and cook for 6-7 minutes or until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté for 13-2 minutes until fragrant.
4. In a mixing bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth until well combined.
5. Pour the sauce mixture into the skillet with the garlic and stir well.
6. Add the chopped chili peppers to the skillet if desired and stir to combine.
7. Bring the sauce to a boil and then reduce the heat to low.
8. Add the cooked chicken back to the skillet and stir to coat it with the sauce.
9. Simmer for 2-3 minutes until the sauce has thickened and the chicken is coated in the sauce.
10. Remove the skillet from the heat and let it sit for a minute or two.
11. Garnish with chopped green onions if desired and serve hot.
12. Enjoy your delicious General Tso Chicken!
For 4 Servings:
For the chicken marinade:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 egg white
3 tablespoons cornstarch
For the sauce:
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon brown sugar
1 teaspoon sesame oil
For cooking and serving:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
1/4 cup chicken broth
2 green onions, thinly sliced
1 tablespoon sesame seeds
Cooked rice for serving.
1. In a mixing bowl, whisk together the cornstarch, salt, and black pepper. Add the beaten egg and mix until combined. Add the chicken pieces to the mixture and toss to coat.
2. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces to the skillet and cook for 6-7 minutes or until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté for 13-2 minutes until fragrant.
4. In a mixing bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth until well combined.
5. Pour the sauce mixture into the skillet with the garlic and stir well.
6. Add the chopped chili peppers to the skillet if desired and stir to combine.
7. Bring the sauce to a boil and then reduce the heat to low.
8. Add the cooked chicken back to the skillet and stir to coat it with the sauce.
9. Simmer for 2-3 minutes until the sauce has thickened and the chicken is coated in the sauce.
10. Remove the skillet from the heat and let it sit for a minute or two.
11. Garnish with chopped green onions if desired and serve hot.
12. Enjoy your delicious General Tso Chicken!
