general tso chicken

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 large eggs, lightly beaten
• 1/2 cup ice-cold water
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon sriracha (or more, to taste)
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 green onions, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. In a large bowl, combine cornstarch, flour, and salt. Add the beaten eggs and ice-cold water. Whisk until smooth to form a slurry.
2. Add the chicken pieces to the slurry and toss to coat completely. Let marinate for 15-20 minutes.
3. Heat vegetable oil and sesame oil in a wok or large skillet over medium-high heat.
4. Add the marinated chicken and cook, stirring frequently, until browned and cooked through (about 8-10 minutes). Remove chicken from wok and set aside.
5. In the same wok, add ginger and garlic and cook for 30 seconds until fragrant.
6. Pour 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.
7. Return the cooked chicken to the wok and toss to coat evenly with the sauce.
8. Garnish with chopped green onions and serve hot over cooked white rice.

Notes

• For extra crispy chicken, you can deep-fry the coated chicken pieces after marinating.
• If you don't have a wok, a large skillet will work just fine.
• Adjust the amount of sriracha to control the spiciness of the dish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To achieve a glossy sauce, add 1 teaspoon of xanthan gum to the sauce while simmering.