General Tso's Chicken: Better Than Takeout

Toss the cubed chicken breast with salt, pepper, and cornstarch in a bowl until evenly coated. Let it sit for 5 minutes to allow the coating to adhere.

Heat vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering. Sear chicken in a single layer for 3-4 minutes per side until golden-brown and firm. Remove to a paper towel-lined plate.

In the same pan, sauté minced garlic, ginger, and dried chilies for 30 seconds. Stir in soy sauce, rice vinegar, brown sugar, and hoisin sauce. Simmer for 2 minutes.

Whisk in the cornstarch slurry and continue stirring until the sauce thickens into a glossy glaze.

Return the crispy chicken to the pan and toss rapidly over high heat for 60 seconds until coated. Remove from heat immediately and garnish with sliced green onions and toasted sesame seeds.