General Tao's Chicken
- 1 chicken breast, cut into about 1 1/2-inch pieces (boneless and skinless)
- 2 chicken thighs, cut into about 1 1/2-inch pieces (boneless and skinless)
- 3 tbsp. soy sauce
- 1 tbsp. water
- 3 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. hoisin sauce
- 1/4 cup rice wine vinegar
- 1/4 cup to 1/ 2 cup chicken stock
- 1/4 cup sugar
- Pinch 5-spice powder (optional)
- 2 tsp. cornstarch
- Vegetable oil, for frying and stir-frying
- Cornstarch, as needed, for dredging
- 6 to 8 small whole dried chiles, or to taste
- 2 garlic cloves, chopped
- 1 tbsp. chopped fresh ginger
- 4 green onions, cut in 1 1/2-inch batons
- 1/2 head broccoli, cut into florets, blanched
- Sesame seeds, for garnish optional
- Steamed rice, for serving
Adapted from cbc.ca
Add chicken to a medium bowl. Add soy sauce, water and cornstarch and stir. Let sit for 15 to 20 minutes.
Add soy sauce, sesame oil, hoisin, rice wine vinegar, 1/4 cup chicken stock, sugar, 5-spice powder and cornstarch to small bowl. Stir to combine. Set aside.
Heat wok or large heavy-bottomed skillet over medium heat. Add enough oil to come 2 to 3-inches up the sides of the wok. When oil is hot, dredge chicken in cornstarch and fry chicken in batches until coating is crispy and chicken is cooked through, about 3 to 4 minutes. Remove and drain on paper towel.
Remove all but 2 tbsp. oil from the wok. Heat oil over medium high to high heat. When oil is hot, add chiles and stir fry for 30 seconds. Add garlic and ginger, green onions and stir fry for 30 seconds more. Add sauce and bring to a boil. If sauce reduces too quickly, add 1/4 cup more chicken stock. Add the blanched broccoli and cooked chicken, stir frying to coat in the sauce and heat through.