Asian Night! General Tso’s Chicken

Chef Jimi Penti shares from his recipe collection: Asian Night! General Tso's Chicken

For the Chicken:
1 Pound of Chicken Thighs (Cut into 1" chunks)
1/4 Cup Corn Starch
Oil for Frying
1 Tablespoon Minced Ginger
1/2 Teaspoon Red Chili Flakes
2 Cloves Garlic (Minced)

For the Sauce:
3 Tablespoons Rice Vinegar
3 Tablespoons Soy Sauce
2 Teaspoons Hoisin Sauce
1/4 Cup of Cold Water
3 Tablespoons Sugar
1 Tablespoon Corn Starch

Cube Chicken into 1" chunks and coat with the Corn Starch. Set aside and mix the sauce.

Mix the Rice Vinegar, Soy Sauce, Hoisin Sauce, and Sugar in a small mixing bowl. Mix the Cornstarch with the Cold Water slowly making sure to eliminate any lumps. Add the Cornstarch slurry to the mixing bowl and whisk together. Set aside.

Heat Oil for Frying and add chicken in batches to fry until crisp and browned (about 3-4 minuts). Remove chicken to a plate covered with paper towels to drain. Continue until all chicken has been cooked.

Cook Chili flakes, Ginger, and Garlic in a pan with 1 Tablespoon of Oil on Medium High heat until Garlic is fragrant (anout 30 seconds). Add the Sauce and cook until thickened to desired consistency. After sauce thickens, add the chicken and coat with the sauce. Cook an additional 2-3 minutes until the chicken crisps and darkens to a deep Brick Red color.

Serve garnished with Sesame Seeds, Scallions, and additional Red Pepper Flakes if more heat is desired.

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