Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup cold water
- Vegetable oil for frying
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons sriracha or chili paste (adjust to taste)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 tablespoons sesame seeds
- 2 green onions, finely sliced
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken:
- In a bowl, combine the flour, cornstarch, salt, and pepper.
- In another bowl, whisk together the egg and cold water.
- Dip each piece of chicken into the egg mixture, then coat thoroughly with the flour mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Make the Sauce:
- In a medium saucepan, combine soy sauce, rice vinegar, hoisin sauce, brown sugar, honey, sriracha, ginger, garlic, and sesame oil.
- Bring the mixture to a simmer over medium heat, stirring frequently.
- Add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Combine and Serve:
- Toss the crispy chicken pieces in the sauce until well-coated.
- Transfer to a serving dish and garnish with sesame seeds, sliced green onions, and fresh cilantro.
- Serve immediately over steamed jasmine rice or alongside stir-fried vegetables.
Enjoy this gourmet General Tao Chicken with its perfect balance of sweetness, tanginess, and spice!
