Julie Recipes
Ingredients
▢ For the Chicken:
▢ 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
▢ 1/2 cup cornstarch
▢ 2 large eggs beaten
▢ 1/2 cup flour
▢ Salt and pepper to taste
▢ Vegetable oil for frying
▢ For the Sauce:
▢ 1/4 cup soy sauce
▢ 1/4 cup rice vinegar
▢ 1/4 cup hoisin sauce
▢ 1/4 cup sugar
▢ 2 tablespoons cornstarch
▢ 1 cup chicken broth
▢ 2 cloves garlic minced
▢ 1 tablespoon ginger minced
▢ 1/4 cup water
▢ 1 tablespoon sesame oil
▢ 1/2 teaspoon crushed red pepper flakes optional, for heat
▢ For Garnish:
▢ 2 green onions chopped
▢ Sesame seeds
Instructions
Prepare the Chicken:
Season the chicken pieces with salt and pepper.
Place the cornstarch and flour in separate shallow bowls. Beat the eggs in another shallow bowl.
Dredge the chicken pieces in the flour, then dip in the beaten eggs, and finally coat with cornstarch, ensuring each piece is well coated.
Fry the Chicken:
Heat about 2 inches of vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Do not overcrowd the skillet.
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Prepare the Sauce:
In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, water, and cornstarch until smooth.
In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the crushed red pepper flakes, if using, for some heat.
Combine and Serve:
Add the fried chicken pieces to the skillet with the sauce. Toss to coat the chicken evenly with the sauce.
Cook for an additional 2-3 minutes to heat the chicken through.
Garnish:
Sprinkle the chopped green onions and sesame seeds over the top of the chicken.
Serve:
Serve General Tso’s Chicken hot over steamed rice or with your favorite Asian-style vegetables.
