2skinless boneless chicken breastsabout 10-12 oz. each.
2egg whitesor one egg
1/2cupbrown sugaror less
¼ to 1teaspooncrushed red pepperSee recipe notes below
toasted sesame seeds
Start by patting dry and trimming two skinless boneless chicken breast. Then cube into about 1-inch pieces.
Heat 2 teaspoon oil over medium-high heat in a large nonstick skillet or a wok.
Whisk together 2 egg whites, 3 tablespoon corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add chicken to the egg mixture and stir to coat. Shake excess coating off the chicken and add one piece at a time to the hot oil.
You can be a perfectionist and do half turning them nicely for 8 to 10 minutes and repeat. OR put them all in and occasionally stir like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165 by checking multiple pieces. Use 180 degrees as your endpoint if using thighs.While the chicken is cooking, start the sauce — Whisk 1 tablespoon corn starch into 1/2 cup water. Then add 1/2 cup brown sugar (decrease if you want). 3 tablespoons Hoisin sauce, 3 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon dry ginger and crushed red pepper. The red pepper is more to taste. 1/2 teaspoon is a mild heat (3/10), and 1 teaspoon is what I think of in Tso's chicken (7/10).
The chicken is done at 165 then transfer to a bowl and decrease the heat to medium-low.
Add the sauce and whisk continuously while boiling until well thickened 2-3 minutes.
Add the chicken back in and stir to coat.
Transfer to serving dish and top with toasted sesame seeds you wish.
You can use chicken thighs. I feel you should cook to 180 for thighs for better texture. They are safe at 165.
The Hoisin sauce is needed, and I would not skip it.
The sweetness is on the high side. Decrease the brown sugar if you want.
I used two egg whites to make this "lighter" but use one whole egg if you want.
The red pepper is "to taste". 1/4 teaspoon has minimal heat (1/10) but some nice taste. 1/2 teaspoon is about what you would normally have in a restaurant (3/10), but 1 teaspoon is more for the heat lover (7/10).
Good refrigerated for 3 to 4 days. I don't see this freezing well.
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