General Tso's Chicken

4 standard portions

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Ingredients

• 1 1/2 pounds chicken thighs (cut into 1 inch pieces, see note 1)
• 1/3 cup cornstarch (aka cornflour)
• 1/4 cup canola oil (or vegetable oil, for frying)
• 3 cloves garlic (minced)
• 2 tablespoons grated ginger (fresh or jarred, not powdered)
• 1 teaspoon red chilli flakes (optional)
• 2 teaspoons toasted sesame seeds (for garnish)
• 1 tablespoon chopped green onion (for garnish)
• 3 tablespoons rice vinegar
• 4 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1/2 cup water
• 1 teaspoon toasted sesame oil
• 4 tablespoons granulated sugar
• 3 tablespoons cornstarch (aka cornflour)

Method

1. In a large bowl or a Ziploc bag, toss the chicken with the corn starch until well coated, then shake off the excess (I use a colander to do this).
2. In a jar or a medium bowl, combine the sauce ingredients and set aside.
3. Over medium high heat, heat oil. When it’s hot, drop the chicken and cook until lightly golden and crispy (keep turning the chicken to crisp up as many sides as possible) Cook for 3-4 minutes in total, or until the chicken is fully cooked to an internal temperature of 160°F/74°C. Remove onto a plate and set aside.
4. Discard the oil, leaving 1 tablespoon in the pan. Add garlic and ginger (and chili flakes if using) and saute for 30 seconds.
5. Add the sauce mixture, bring to a simmer and stir occasionally until it’s thickened. Toss the chicken in the sauce to coat, garnish with toasted sesame seeds and green onion and serve immediately over rice.