• OPTIONAL: Toast sesame seeds and set aside until finished with the dish.

Chicken

• Cut the boneless chicken thighs into 1-inch cubes.

  *You can use boneless skinless chicken breasts instead of the thighs.
• Toss chicken in batches with cornstarch, tapping off the excess.
• Set dredged chicken on a platter and set aside.
• Add the cold water and cornstarch to a small bowl and mix to combine. Set aside until needed.
• Add the soy sauce, rice vinegar, hoisin sauce, cornstarch mixture, and sugar to a small bowl. Whisk to combine and set aside until needed.

  *You will need to re-whisk the sauce before adding it to the pan, as the cornstarch will settle as it sits.
• Preheat a non-stick skillet with a little oil.
• Add the chicken to the pan and cook on both sides for 2-3 minutes until golden brown and cooked through. Add more vegetable oil if needed. There should be about one tablespoon of oil in the pan for each batch.

  *Depending on the size of your skillet, cook the chicken in 2 to 3 batches., Place the cooked chicken on a wire rack or plate lined with paper towels, to drain while you prepare the sauce.

General Tso's Sauce

• Add the fresh chopped garlic, ginger, and red pepper flakes to the pan. Sautee for about 30 seconds or until fragrant.
• Add the sauce to the skillet and bring it to a simmer. Continue to stir as it simmers for 1-2 minutes. Taste the sauce and add additional soy sauce or rice vinegar if needed.
• Add the cooked chicken pieces to the pan and toss to coat them in the sauce. Garnish with toasted sesame seeds and serve with Jasmine or white rice.