General Tso’s Chicken
Active Time: 30 minutes | Total Time: 30 minutes | Serves 4
- 1½ pounds boneless skinless chicken breast
- 1 large egg white
- ¼ cup plus 1 tablespoon less sodium soy sauce (gluten-free, if necessary)
- 5 tablespoons cornstarch
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons dark brown sugar
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha
- 1 tablespoon grated fresh ginger
- 1 clove grated garlic
- 2 scallions, thinly sliced on the diagonal
- 2 tablespoons canola oil or grape seed oil, plus more if necessary
- Brown rice, for serving
- Sesame seeds, for serving
Cut the chicken into 1-inch pieces. In a large bowl, beat together the egg white and 1 tablespoon of the soy sauce. Whisk in the cornstarch. Add the chicken and stir to coat.
For the sauce, in a small bowl, whisk together the vinegar, brown sugar, sesame oil, Sriracha, 2 tablespoons water, and the remaining ¼ cup soy sauce.
Grate the ginger and garlic. Thinly slice the scallions.
In a large pot, heat the canola oil over medium-high heat. Cooking in two batches, one at a time, add half of the pieces to the pot . Cook until browned, crisp, and cooked through, 3 to 4 minutes per side. (Apologies for the splatters!) Transfer the chicken to a plate. Add a little more oil if necessary and cook the remaining chicken; transfer to the plate. Turn off the heat.
Add the ginger and garlic to the skillet and cook for 30 seconds in the residual heat. Pour in the sauce. Turn the heat on again to medium-high and let come to a boil. Add the chicken and toss to coat in the sauce. Let simmer 1 minute to heat through.
Serve the chicken over rice and sprinkle with the scallions and sesame seeds.
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