This recipe for general tso’s chicken was a hit. In fact hubby has already declared that it needs to be added to our regular dinner rotation.
Most of the ingredients needed were things I already had stocked. The only thing I needed to pop out to grab at the grocers was the hoisin sauce. I’ll take that as a win.
Ingredients
- 3 chicken breast
- 1/3 tsp salt
- 1/3 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup tapioca starch
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp coconut aminos
- 1/4 cup Hoisin sauce
- 1 tbsp brown sugar
- 1 small piece of ginger
- 3 cloves garlic
- 1-2 stems of scallion diced (green onion)
- sesame seeds (optional)
- sesame oil
Directions to make it
Step 1 Cut the chicken breast into chunks. Season with salt, pepper, onion and garlic powder. Place chicken in a gallon sized ziploc bag and add tapioca starch. Shake well, making sure all the pieces are coated liberally.
Step 2 Put chicken aside and begin to make the sauce. In a medium bowl mix the soy sauce, chicken broth, coconut aminos, sugar, hoisin sauce, and the remaining tapioca starch. Whisk the ingredients together well making sure everything is fully incorporated.
Step 3 Put the bowl aside. In a large saucepan or wok, add the sesame oil over medium heat. Allow the oil to heat before adding the chicken. Once the oil is hot enough add the chicken to the pan. Allow the chicken to brown on both sides before removing it and placing off to the side in a bowl.
Step 4 To the still-hot pan add the minced garlic and ginger. Allow the ginger and garlic to brown but not burn, as they cook the oil will become infused with flavor. Add the chicken and sauce to the now brown ginger and garlic. Stir the pan intermittently to coat all the chicken and avoid burning.
Step 5 Once the sauce has reduced and is thick and sticky to your liking. Remove from heat. Garnish with scallion and sesame seeds before serving.
Step 6 Serve with your choice of rice. Basmati or Jasmine are my usual go to’s.
Tami’s Tips
I usually try to use equal amounts of salt and pepper, I find that it often makes for a more balanced taste. However, if your dish seems too bland, add a little more salt to your desired taste.
If your sauce thickens too fast just add a little more broth or water. Be careful not to go overboard with the extra liquid, which can have a negative effect on the taste of your dish.