I just love ordering take out, it’s like a mini vacation from cooking. One of my all-time favorites is General Tso’s Chicken. Spicy, with an amazing brown sauce. With some inspiration from Creme de la Crumb blog, I decided to hit the kitchen to make this with ordinary items in my cabinet.
The results? Delicious.
This recipe comes in three steps: cooking the chicken, making the sauce and bringing it all together. You’ll want to cook the chicken in batches to ensure they don’t get soggy. You won’t get a “crispy-out-of-the-fryer” level of crispiness from cooking on the stove, but it’ll be close.
If serving with rice, consider doubling the sauce recipe. I mean, c’mon, you can never have enough sauce!
- 2 pounds chicken breast, cut into small cubes
- 1 cup corn starch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sesame oil, plus extra
- 1 tablespoon vegetable oil, plus extra
- 12 ounces Asian Streamfresh veggies, cooked
- Optional: Rice
- 3 tablespoons hoisin sauce
- 1 tablespoon teriyaki sauce
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 2 tablespoons water
- 1 teaspoon crushed red pepper flakes
- Add the corn starch, garlic powder, salt and pepper into a freezer size zip lock bag. Add the chicken and toss until coated well. Shake off any excess coating before cooking.
- Heat the sesame and vegetable oils in a large wok or skillet over medium heat. Cook the chicken in batches, adding more oil as needed (recommendations: use a splatter guard and in between batches, drain the pan of excess). Drain the cooked chicken on a paper towel lined plate.
- Once the chicken is cooked, make the sauce. In a bowl combine the hoisin, teriyaki, soy sauce, rice vinegar, sugar, garlic, water and red pepper flakes. Mix well.
- Add the sauce to the wok/skillet over medium heat, breaking up any brown bits. Add a pinch of corn starch to thicken it. Add the chicken and toss.
- Add the veggies and toss well, evenly coating with the sauce.
- Serve over rice, or as-is!