If you like General Tso’s chicken but have never felt the urge to fry anything at home, this recipe is for you. Instead of frying the chicken, we’ve chosen the easiest way to fry it to avoid clutter and keep everything crispy that you’re used to.
4 boneless, skinless chicken thighs, cut into 1″ pieces.
1/4 c. plus 1 tablespoon cornstarch, divided
Freshly ground black pepper
3 tablespoons vegetable oil, divided
2 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
3/4 c. low-sodium chicken broth
2 tablespoons of hoisin sauce
2 tablespoons of honey.
1/4 cup low-sodium soy sauce
Juice of 1/2 lime
1 head of broccoli, cut into florets (about 4 c.)
Sesame seeds, for decoration
2 c. Cooked rice, to be served
In a large resealable plastic bag, add chicken and ¼ cup of cornstarch. Season with salt and pepper and shake to cover.
In a large pot over medium-high heat, add 2 tablespoons of oil. Shake off excess cornstarch and add chicken to oil. Cook, in batches, until golden brown, about 7 minutes. Drain on a paper towel-lined plate.
Add the remaining tablespoon of oil to the pan. Add garlic and red pepper flakes and cook until fragrant, 30 seconds. Add the chicken broth, making sure to scrape out the browned pieces with a wooden spoon.
In a medium bowl, whisk together the hoisin sauce, honey, soy sauce and lime juice with the remaining tablespoon of cornstarch until combined. Add to skillet and simmer until slightly thickened, 1 minute.
For the sauce, add the broccoli and cook until tender, 5 minutes. Return chicken to skillet and stir to coat. Simmer 1 minute longer.
Garnish with sesame seeds and serve over rice.