Found this recipe on Taste and Tell Blog. Who found it from another blogger, who found it from another blogger and so on and so on. I haven't tried it yet though. I'm thinking it might need some heat, so maybe some Sriracha? And you know I'll skip the green onions because I hate them.
General Tso’s Chicken
adapted from Coup De Pouce Magazine
total time: about 30 minutes
1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon sesame oil
6-8 green onions chopped, plus more for serving
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
sesame seeds (optional)
hot rice, for serving
In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.
In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.
Using a paper towel, wipe the skillet clean. Add the sesame oil, green onions and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.
Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).