- 2 lbs boneless chicken breast, cut into small cubes
- 1/4 cup cornstarch
- 3 eggs, beaten
- 1/2 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 2 tsp sesame oil
- 2 tsp fresh ginger, grated
- 3 green onions, sliced diagonally
- 1/2 cup water
- 1/2 cup pure maple syrup from Canada
- 2 Tbsp cornstarch
- 1/4 cup soy sauce
- 1/2 cup chili sauce
- Coat the chicken cubes in cornstarch.
- In a bowl, mix together eggs, flour, baking powder and salt. Add chicken and coat well with the mixture.
- In a frying pan, heat oil over high heat and add chicken.
- Sauté the chicken, stirring constantly for about 10 minutes or until it is golden brown on the outside and no longer pink on the inside.
- Remove the chicken from heat and prepare your sauce.
- Add sesame oil, ginger and scallions to a saucepan, and cook for 3 minutes over medium-high heat. Mix in water and pure maple syrup and let simmer for one minute.
- While the pure maple syrup simmers, dissolve the cornstarch in soy and chili sauce in a small bowl. Then, pour the mixture into the saucepan and cook everything for two more minutes or until the sauce thickens.
- Add the chicken to the sauce and enjoy!
Compete with your favorite Asian take-out place and make this fresh take on General Tso’s chicken in your own kitchen. It’s easier than you think! The secret of this homemade creation is in the sauce. A mix of chili, soy sauce and pure maple syrup makes for a great spin on the Chinese-American classic dish with a subtle spicy aftertaste. This easy-to-follow recipe is a great weeknight meal.