Easy General Tso's Chicken
Equipment
Ingredients
Ingredients
boneless skinless chicken breasts (raw)
900 g
cornstarch (dry)
64 g
vegetable oil (liquid)
60 ml
hoisin sauce (liquid)
120 ml
soy sauce (liquid)
30 ml
brown sugar (dry)
50 g
garlic (minced)
3 cloves
rice vinegar (liquid)
45 ml
sesame oil (liquid)
5 ml
ground ginger (dry)
1 g
crushed red pepper flakes (dry)
1 g
ramen noodles (dry)
255 g
green onions (sliced)
2 stalks
sesame seeds (raw)
5 g
Instructions
Prepare the chicken
Cut the chicken into 1-inch pieces and coat with cornstarch.
Make the sauce
Combine hoisin sauce, soy sauce, brown sugar, garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes in a bowl.
Cook the ramen noodles
Prepare ramen noodles according to package directions without using the seasoning packets. Drain and set aside.
Fry the chicken
Heat oil in a large skillet over medium-high heat. Shake off excess cornstarch and add chicken to hot oil. Cook until browned on all sides and cooked through. Work in batches if necessary.
Thicken the sauce
Add the sauce ingredients to the pan. Bring to a boil, reduce to a simmer, and cook until thickened, about 5 minutes.
Combine and serve
Return the chicken to the pan and coat in the sauce. Add the cooked ramen and toss to coat. Garnish with sesame seeds and sliced green onions if desired.
Original recipe
Storage
Best served immediately. Leftovers can be stored in an airtight container in the refrigerator.
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