1 lb (454 g) boneless skinless chicken thighs (or breasts) , cut into 1" (2-cm) pieces 1 tablespoon peanut oil (or vegetable oil) 1 egg , beaten 1/2 teaspoon salt 1/2 cup cornstarch Sauce (or pre-made General Tso’s Sauce) 1/3 cup chicken stock (or vegetable stock) 2 tabl...
Boneless chicken breast works too, but the result is not as great as with thighs. They will be tender and moist right after cooking, but become a bit tough after reheating. If you don’t want to serve the chicken with pancakes, you can serve it with steamed rice, or add it to noodle...
1 pound (450 grams) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces 1 egg , beaten 1/2 cup cornstarch 1/3 cup vegetable oil 1 small batch basil (or nori sheets) (*Footnote 1) Marinade 1 tablespoon vegetable oil 3 cloves garlic , finely grated 2 teasp...
1 lb (454 g) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces 1 tablespoon vegetable oil 1 egg , beaten 1/2 teaspoon salt 1/2 cup cornstarch Sauce 2 tablespoons ketchup 2 tablespoons Shaoxing wine (or dry sherry) 2 tablespoons rice vinegar 2 tablespoons li...