1 1/2 lb chicken thighs boneless, skinless in 1-inch cubes
1/2 cup cornstarch
1/4 cup vegetable oil for frying
1 tbsp ginger minced
1 tbsp garlic minced
1/2 tsp red pepper flakes
General Tso Sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1 tbsp hoisin sauce
1/3 cup water
3 tbsp sugar
1 tbsp cornstarch
Serving - optional
2 tsp sesame seeds
green onion minced
- Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside.
- Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside.
- Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot.
- Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch.
- Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and reserve.
- Remove all fat except for a tablespoon, then add in the ginger, garlic and red pepper flakes. Fry for 30 seconds until fragrant.
- Add the chicken back to the pan and mix thoroughly with the ginger-garlic.
- Pour in the sauce mixture, and stir constantly until it's just thick enough to coat the back of a spoon, less than one minute.
- Remove from heat, serve immediately and enjoy!