One of the best things of being married to Michael is that he is never ever at a loss for meal ideas. He’s also remarkably willing to talk about food with me. I read cookbooks like mad and he is always willing to talk about what looks or sounds good.
Because he’s so accomodating, I love making things I know he’s passionate about. General Tso’s chicken is one of those things. He’s literally been talking about it for 6 months. I’ve been reading and combining recipes for months, and I finally came up with a great one.
As most recipes are, this recipe is pretty adaptable–the sauce could be used on a vegetable stir-fry or over tofu if you’re going meatless, you can make it spicier, decrease the ginger, etc. Make it your own. That’s what cooking is all about anyway.
I loved the combination of flavors–sweet, tangy, gingery, slightly spicy…everything I love about Asian food!
- 2lb chicken breast, cut into bite-sized pieces
- 7-8Tbsp cornstarch
- 1 tsp salt
- ½tsp pepper
- canola or olive oil
- 3 green onions, sliced
- sesame seeds for garnish, optional
- for sauce:
- 4½Tbsp hoisin sauce
- 4½Tbsp ketchup
- 5Tbsp rice vinegar
- 4Tbsp soy sauce
- 1Tbsp sesame oil
- ¾c brown sugar
- ¾c water
- 2½Tbsp fresh ginger, minced
- 3 cloves garlic, minced
- ¼-1/2tsp red pepper flakes (depending on your heat preference)
- In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. (You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat).
- In a large skillet over medium-high heat, cook chicken pieces in batches, using a small drizzle of olive or canola oil to cook each batch.
- Make sauce by combining all sauce ingredients in a small mixing bowl. Return chicken to skillet and pour in sauce. Stirring occasionally, cook over medium heat until thickened, about 3-6 minutes. Top with sliced green onions and sesame seeds.