General Tso's Chicken


  • 3 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tsp Asian chili garlic sauce
  • 1 tsp sesame oil
  • 3 tbsp brown sugar
  • 1 tbsp cornstarch
  • 3/4 cup chicken stock/broth


  • 1.4 lb boneless, skinless chicken thighs diced
  • 1 Tbsp Cooking with Greens Go To Blend
  • 1 tsp grated ginger , or 1/2 tsp ground
  • 1 tsp finely minced garlic
  • 1 cup cornstarch
  • 1 - 4 cups oil, for frying 


  • 2 tbsp oil (peanut, or vegetable)
  • 2 tsp grated ginger , or 1 tsp ground
  • 2 cloves minced garlic
  • 1/2 teaspoon red pepper flakes


  • sliced green onion
  • Sesame seeds


  • In another large bowl, add  2 tablespoons of Sauce-Marinade, ginger, Go To Blend and garlic. Mix, then marinate at least 30 minutes. In another bowl, add cornstarch to chicken and toss to coat, ensuring pieces are separated so they get fully coated. Shake off excess cornstarch. Now mix in brown sugar and cornstarch into the sauce marinade. Mix, then add chicken stock. Heat oil in a deep skillet or wok to 390°F. (or airfry). Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate. Discard oil, wipe skillet and return to heat. Add 2 tbsp fresh oil in a large skillet over medium heat. Add in garlic, ginger and chili flakes. Sauté 30 seconds until garlic is light golden. Add Sauce and bring to simmer. Stir occasionally until it thickens enough that you can draw a path across pan base. Add chicken and toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with rice. Garnish.

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