I have been playing with this recipe for years and I finally got a balance of spices and ingredients i love - Enjoy
General Tso’s Chicken
2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/4 cup plus 3 tablespoons cornstarch
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
1 large garlic clove, finely grated
3 tablespoons vegetable oil
3 tablespoons of toasted sesame oil
3 tablespoons unseasoned rice vinegar
1 tablespoon of sesame seeds
1 tablespoon Sriracha
1 tablespoon tomato paste
1 teaspoon finely grated ginger
2 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper, divided
6 (or more) dried whole red chilies, such as chilies de árbol, mince half the chilies
1 scallion, thinly sliced
2 Cups “Sticky” Rice, or more – Prepared as directed on package
Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, sesame seeds, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
Transfer chicken to a plate. Heat the 3 Tbsp. sesame oil in skillet over high. Cook remaining chicken 5 minutes, then add chilies (you can add a few more depending on your heat preference) and cook, stirring and making sure chilies make contact with bottom of pan, until chicken is cooked through and chilies have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
Place Chicken in a large serving bowl, garnish with Scallions and more sesame seeds, Place Rice and another bowl, serve. I also sauté some green beans, broccoli or another veggie in the same skillet and serve as well.