General Tso’s Chicken
 Skip the takeout and tackle General Tso’s chicken at home with this flavor-packed recipe! Ingredients For the Marinade 1 large egg 1 tablespoon soy sauce ½ teaspoon sugar 1½ pounds chicken tenderloins or boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1 large egg 1 tablespoon soy sauce ½ teaspoon sugar 1½ pounds chicken tenderloins or boneless, skinless chicken breasts or thighs, cut into 1-inch pieces For the Sauce ¼ cup hoisin sauce 3 tablespoons soy sauce 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 1½ tablespoons cornstarch 1 teaspoon sesame oil 1¼ cups water ¼ cup hoisin sauce 3 tablespoons soy sauce 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 1½ tablespoons cornstarch 1 teaspoon sesame oil 1¼ cups water For Coating the Chicken 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda For Cooking and Serving Vegetable oil 1½ tablespoons fresh minced ginger (see note) ½ teaspoon crushed red pepper flakes 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Sesame seeds (optional), for serving Rice, for serving Vegetable oil 1½ tablespoons fresh minced ginger (see note) ½ teaspoon crushed red pepper flakes 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Sesame seeds (optional), for serving Rice, for serving Instructions Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the sauce ingredients together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, red pepper flakes, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and sesame seeds, if using, and serve over rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the sauce ingredients together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, red pepper flakes, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and sesame seeds, if using, and serve over rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Nutrition Information Powered by Per serving (4 servings) Calories: 801 Fat: 37 g Saturated fat: 7 g Carbohydrates: 85 g Sugar: 15 g Fiber: 4 g Protein: 30 g Sodium: 2,020 mg Cholesterol: 117 mg Per serving (4 servings) Calories: 801 Fat: 37 g Saturated fat: 7 g Carbohydrates: 85 g Sugar: 15 g Fiber: 4 g Protein: 30 g Sodium: 2,020 mg Cholesterol: 117 mg