1. Crispy General Tso’s Chicken
Ingredients:
For the Chicken:
1½ pounds boneless chicken thighs or breasts (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying
For the Sauce:
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons hoisin sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ cup chicken broth or water
1 teaspoons sesame oil
6 dried red chilies (optional but classic for heat)
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
Optional for garnish:
Green onions (sliced)
Sesame seeds
Instructions:
Season chicken with salt and pepper. Dredge in cornstarch first, then dip into beaten eggs.
Heat oil in a deep pan or wok over medium-high. Fry chicken pieces until crispy and golden. Drain on paper towels.
In a small bowl, mix soy sauce, sugar, vinegar, hoisin sauce, chicken broth, and sesame oil.
In a clean pan, sauté garlic, ginger, and dried chilies for about 30 seconds (don’t burn it). Pour in the sauce mixture. Bring to a simmer and stir in the cornstarch slurry. Let it bubble and thicken.
Add the crispy chicken into the sauce. Toss quickly to coat everything in that sticky, glossy goodness.
Top with green onions and sesame seeds. Serve hot over white rice or fried rice!
2. Crispy Sweet and Sour Chicken
Ingredients:
1½ pounds boneless chicken breast or thighs (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 small onion (chopped)
For the Sweet and Sour Sauce:
1 cup canned pineapple juice
½ cup sugar
¼ cup ketchup
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon garlic powder
1/2 teaspoon pepper flakes (optional)
Instructions:
Season chicken pieces with salt and pepper.
Dredge in cornstarch, then dip into beaten eggs.
Heat oil in a pan over medium-high.
Fry chicken in batches until crispy and golden. Drain on paper towels.
Make the Sauce:
In a small pot, mix sugar, ketchup, vinegar, soy sauce, and garlic powder.
Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
In a clean pan, lightly stir-fry peppers, onions, and pineapple. Add the fried chicken back into the pan.
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