{"product_id":"general-tso-chicken","title":"general tso chicken","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes\u003c\/li\u003e\n\u003cli\u003e1\/2 cup cornstarch\u003c\/li\u003e\n\u003cli\u003e1\/4 cup all-purpose flour\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon white pepper\u003c\/li\u003e\n\u003cli\u003e2 large eggs, lightly beaten\u003c\/li\u003e\n\u003cli\u003e1\/2 cup ice-cold water\u003c\/li\u003e\n\u003cli\u003e1 tablespoon vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame oil\u003c\/li\u003e\n\u003cli\u003e1 cup chicken broth\u003c\/li\u003e\n\u003cli\u003e1\/2 cup soy sauce\u003c\/li\u003e\n\u003cli\u003e1\/4 cup rice vinegar\u003c\/li\u003e\n\u003cli\u003e1\/4 cup brown sugar\u003c\/li\u003e\n\u003cli\u003e2 tablespoons honey\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sriracha (or more, to taste)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ginger, grated\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 green onions, chopped (for garnish)\u003c\/li\u003e\n\u003cli\u003eCooked white rice, for serving\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eIn a large bowl, combine cornstarch, flour, and salt. Add the beaten eggs and ice-cold water. Whisk until smooth to form a slurry.\u003c\/li\u003e\n\u003cli\u003eAdd the chicken pieces to the slurry and toss to coat completely. Let marinate for 15-20 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil and sesame oil in a wok or large skillet over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd the marinated chicken and cook, stirring frequently, until browned and cooked through (about 8-10 minutes). Remove chicken from wok and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same wok, add ginger and garlic and cook for 30 seconds until fragrant.\u003c\/li\u003e\n\u003cli\u003ePour in chicken broth, soy sauce, rice vinegar, brown sugar, honey, and sriracha. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.\u003c\/li\u003e\n\u003cli\u003eReturn the cooked chicken to the wok and toss to coat evenly with the sauce.\u003c\/li\u003e\n\u003cli\u003eGarnish with chopped green onions and serve hot over cooked white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor extra crispy chicken, you can deep-fry the coated chicken pieces after marinating.\u003c\/li\u003e\n\u003cli\u003eIf you don't have a wok, a large skillet will work just fine.\u003c\/li\u003e\n\u003cli\u003eAdjust the amount of sriracha to control the spiciness of the dish.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003cli\u003eTo achieve a glossy sauce, add 1 teaspoon of xanthan gum to the sauce while simmering.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675787526241,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/general_tso_chicken.jpg?v=1771708492","url":"https:\/\/www.pantribot.com\/products\/general-tso-chicken","provider":"PantriBot","version":"1.0","type":"link"}