General Tso’s Chicken

Get ready to have your taste buds doing a happy dance with our General Tso's recipe! It's savory, sweet, and oh-so-crispy – the ultimate satisfaction in every bite.
To get that authentic sweet and sour flavor, we've got a secret weapon – our Honey Ginger White Balsamic Vinegar and Roasted Sesame Oil. Then, we toss the chicken in a delicious combo of those two ingredients and a boatload of garlic, chili peppers, soy sauce, and sesame seeds. Your mouth will thank you, trust us.
But wait, there's more! To make this take-out remix even better, we're serving it with some delicious savory rice and steamed broccoli. So your taste buds are in for a real treat.
So if you're craving some seriously good eats, whip up a batch of our General Tso's recipe. It's a flavor explosion you won't want to miss!

Ingredients: 

General Tso’s Sauce: 

1 tablespoon soy sauce 

3 tablespoons brown sugar 

1 tablespoon Honey Ginger White Balsamic 

2 garlic cloves, peeled and minced 

1 teaspoon sesame seeds 

1/2 cup chicken or vegetable broth

1/2 tablespoon cornstarch 

4-6 dried red chilies (optional) 

Chicken Preparation: 

1lb. boneless, skinless chicken thighs, portioned into bite-sized pieces 

2 cups mild intensity Extra Virgin Olive Oil 

1 teaspoon Honey Ginger White Balsamic 

1 tablespoon water 

1/4 teaspoon Roasted Garlic Salt

1/4 teaspoon white pepper 

2 teaspoons Sesame Oil 

1 tablespoon all purpose flour 

1/4 cup cornstarch 

2-3 cups steamed rice 

1-2 cups steamed broccoli 

2 tablespoons fresh scallions, chopped 

Instructions

Place soy sauce, brown sugar, balsamic, garlic, sesame seeds, broth, and cornstarch in a medium bowl and whisk until blended. Stir in the dried chili pepper and set aside.
Pat chicken pieces dry with paper towels and set aside. Place olive oil in a large high-sided skillet or dutch oven and heat over medium-high until the temperature reaches 350°F.
While the oil is heating, place balsamic, water, salt, pepper, and sesame oil in a large bowl and whisk to combine. Add the chicken and toss to coat. Add the flour and cornstarch in a separate bowl and stir to combine. Working in batches, coat the seasoned chicken pieces in the dry mixture until thoroughly covered. Once the oil is hot, and while working in batches, fry the chicken until lightly golden, crisp, and cooked through, about 3-5 minutes, flipping halfway through. Using a slotted spoon, remove the fried chicken pieces from the oil, and set them aside to drain on a wire rack or a paper towel-lined plate.
Preheat a wok or large skillet over medium-low heat. Add the sauce to a low simmer, occasionally whisking, until the sauce thickens and the dried chilies have softened slightly for about 2 minutes. Add the fried chicken pieces to the skillet and quickly toss to coat in the sauce. Serve chicken with steamed rice and broccoli and garnish with chopped scallions.