General Tso’s Chicken

In a small bowl, whisk the chicken broth and 1 tablespoon of the cornstarch until smooth. Stir in the soy sauce, rice vinegar, hoisin sauce, sugar and sesame oil. Set the sauce aside.

In an electric skillet or deep fryer, heat the oil to 375°F. Place 1/4 cup of cornstarch in a shallow bowl. Add the chicken, a few pieces at a time, and toss to coat. Shake off the excess cornstarch. Fry the chicken pieces, a few at a time, until golden brown, two to three minutes on each side. Drain the chicken on paper towels and cover to keep warm.

In a large skillet, heat canola oil over medium-high heat. Add the ginger, garlic and red pepper flakes. Stir-fry until fragrant, about 30 seconds. Give the broth mixture from step one a quick stir, and then add it to the skillet. Bring to a boil. Cook and stir until the sauce thickens, about two minutes.

Add the chicken to the skillet and toss it gently in the sauce until it's coated. Remove the chicken from the skillet and sprinkle with sliced green onions and sesame seeds.