How to make tso,s chicken

For the chicken:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Vegetable oil, for frying

For the sauce:

• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup water

For stir-frying:

• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 dried red chili peppers, seeded and cut into small pieces (optional)
• 1/2 cup diced bell peppers (any color you prefer)
• 1/2 cup diced onions
• 1 green onion, chopped (for garnish)

Instructions:

1. In a bowl, combine cornstarch, salt, and black pepper. Dip each chicken piece into the beaten egg, then coat it with the cornstarch mixture.
2. Heat vegetable oil in a deep skillet or wok over medium-high heat.
3. Fry the coated chicken pieces in batches until they turn golden brown and crispy. Remove and drain on paper towels.
4. In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ketchup, sugar, cornstarch, and water to make the sauce. Set aside.
5. Remove excess oil from the skillet, leaving about 1 tablespoon.
6. Add minced garlic, minced ginger, and dried red chili peppers (if using) to the skillet. Stir-fry for about 30 seconds until fragrant.
7. Add diced bell peppers and onions to the skillet and stir-fry for a few minutes until they are slightly tender.
8. Pour the sauce mixture into the skillet and cook over medium heat, stirring continuously, until the sauce thickens and coats the vegetables.
9. Add the fried chicken pieces to the skillet and toss them with the sauce and vegetables until everything is well coated.
10. Cook for an additional minute or two until the dish is heated through.
11. Remove from heat and garnish with chopped green onions.
12. Serve hot with steamed rice.

Enjoy your homemade General Tso’s Chicken!