The trick to making your own crispy chicken is not to overcrowd the pan, if you rush it and cook it all at once, it will still be delicious, just not quite the crispy and crunchy we are going for.
You will love this simple sauce for our version of General Tso, it’s so easy and the recipe can come together super fast.
Serve with steamed broccoli or throw the broccoli in the pan at the same time as the sauce and mix it up with the chicken to save step.
- Cook Time
- Prep Time
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (about 1 ½ pounds)
- 3 tablespoons extra virgin olive oil, such as Colavita
- 2 tablespoons silan
- 2 tablespoon soy sauce
- 1 clove garlic, minced
- 2 large fresh red chilies, chopped or 6 small dried
- Garnish: chopped scallions
- In a large bowl, combine cornstarch with salt and pepper. Add chicken and toss to coat.
- In a large sauté pan or wok, heat evoo over medium high heat. Cook chicken in batches until brown on all sides, about 7 to 10 minutes per batch, remove to plate while cooking remaining chicken. You can put it all in the pan at the same time but it will not get as crispy.
- Meanwhile, in a small bowl, combine silan, soy sauce, garlic, and chilies, stir to combine. Add to skillet and cook 2 to 3 minutes or until sauce is thick and bubbly and evenly coats chicken.
- Serve immediately garnished with chopped scallions with rice with steamed broccoli on the side.