Delicious bites of chicken in my version of General Tso's sauce. Enjoy the chicken battered and fried or opt for the lighter, quicker and easier naked chicken version. Can use boneless chicken breast or thighs.
General Tso's Sauce:
1/3 - 1/2cupwhite sugaradjust to taste
1/4cupunseasoned rice vinegar
1/2tspsesame oil. optional
1/2cuphot chicken broth
1 - 2Tbsp. Asian Chili Garlic Sauceadjust to taste, for spiciness
1cupcarrotsvery thinly sliced into diagonal slices
Sliced green onion or chopped parsley
Prepare the Sauce: In a small bowl combine white sugar, 1/4 cup soy sauce and rice vinegar. Add the hot chicken broth, 2 Tbsp. cornstarch and hot water and stir until the sugar and cornstarch dissolves. Set aside.
*For a lighter dish, you can skip the battering and frying of the chicken and simply sauté the chicken pieces in a skillet with a bit of oil. Then add the carrot slices and cook with the chicken a couple of minutes. Then add the sauce and cook until warmed and thickened.
To Prepare Chicken (if frying): In a separate bowl, combine chicken, 1 Tbsp. soy sauce and pepper. Stir in egg. Add 1/4 cup cornstarch and stir until chicken is evenly coated.
Heat vegetable oil in skillet over medium high heat. Place chicken pieces into skillet, letting excess coating drip off before adding. Cook until crispy the remove to a cooling rack.
Remove most of the oil from the skillet and return the skillet to the stove over medium high heat. Add carrots and cook for one minute. Add prepared sauce and cook until boiling and thickened.
Return chicken to sauce and cook with sauce briefly, just until re-warmed. Transfer to serving plate and sprinkle with green onions and sesame seeds, to garnish.
Be sure to read the Ingredient Notes above this Recipe Card, for more details and substitution suggestions. You will also find my Cook's Notes there, for more tips on making this recipe.