General Tso's Chicken with Fried Rice

Take‑out style crispy chicken in sweet‑spicy sauce served with homemade fried rice – nut‑free and calorie‑dense.

Ingredients

• Chicken thighs, eggs, cornstarch, garlic, ginger, soy, hoisin, sugar, vinegar, chili; fried‑rice components: rice, eggs, mixed veg, soy.

Instructions

1. PREP AHEAD
2. - Cut chicken thighs bite-size; toss with beaten egg then cornstarch.
3. - Stir sauce: soy, hoisin, sugar, rice vinegar, chili flakes, ½ cup water, 1 tsp cornstarch.
4. - Mince garlic & ginger; chop mixed veg for fried rice; beat two eggs.
5. - Use day-old cooked rice; break up clumps.
6. - Heat ½-inch oil in wok to 350 °F.
7. COOKING STEPS
8. 1. Fry chicken in batches 3 min per side until crisp; drain on rack.
9. 2. Pour off oil leaving 1 tbsp; sauté garlic & ginger 30 sec.
10. 3. Stir sauce; bring to boil until glossy. Return chicken; toss to coat; sprinkle sesame seeds; keep warm.
11. 4. Push chicken aside; add 1 tbsp oil if needed, scramble eggs; add veg, stir 1 min.
12. 5. Add rice and soy splash; stir-fry 3 min until hot and lightly browned.
13. 6. Serve saucy chicken over mound of fried rice; garnish green onions.
14. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts