General Tso Chicken

In a medium bowl, combine hoisin sauce, soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, red pepper flakes, 1 tbsp cornstarch, and water. Whisk until smooth and set aside.

In a separate bowl, add the diced chicken thighs and 1/4 cup of cornstarch. Toss until each piece of chicken is well coated.

Heat vegetable oil in a wok or large skillet over medium-high heat.

Carefully add the coated chicken to the hot oil in a single layer.

Fry the chicken on both sides until golden brown and crispy, about 5-7 minutes total.

Remove the cooked chicken from the pan and transfer to a plate.

To the same pan, add the minced ginger and sauté for about 30 seconds until fragrant.

Pour the prepared sauce into the pan. Stir continuously as it comes to a simmer to thicken and reduce, about 1-2 minutes.

Return the fried chicken to the pan with the sauce.

Toss everything together until each piece of chicken is fully coated in the glossy sauce.

Garnish with chopped green onions.

Serve immediately, topping with optional sesame seeds.