General Tso’s Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces.

• 1/4 cup cornstarch (for velveting)

• 1 egg white (optional, for extra silkiness)

• 1/2 teaspoon salt

• 1 tablespoon Chinese rice wine or dry sherry (optional, for a zesty touch)

• 1/4 cup soy sauce

• 3 tablespoons sugar

• 2 cloves garlic, minced.

• 1 tablespoon ginger, minced (optional, for a spicy zing)

• 1-2 teaspoons dried red chili peppers or chili flakes (adjust to taste)

• 2 tablespoons tomato paste or ketchup (for depth)

• 2 tablespoons vinegar (white or apple cider)

• Green onions, chopped (for garnish)

• Sesame seeds (for garnish)

1. Marinate: Mix cornstarch, a pinch of salt, egg white, and rice wine. Coat chicken pieces. Let them sit for 30 minutes.

2. Blanch: Boil water or heat oil. Blanch chicken until just white. Drain and set aside.

1. Sauce Time: In a pan, mix soy sauce, sugar, garlic, ginger, vinegar, and tomato paste/ketchup. Simmer until the sauce thickens slightly.

2. Spice It Up: Add chili peppers or flakes to your desired spice level.

3. Combine: Add the velveted chicken to the sauce. Toss to coat evenly.

1. Garnish with green onions and sesame seeds.

2. Plate over rice!