Ingredients for General Tso Sauce:
1 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. Honey Ginger White Balsamic
2 garlic cloves, peeled and minced
1 tsp. sesame seeds
1/2 c. chicken or vegetable broth
1/2 Tbsp. cornstarch
4 - 6 dried red chilis (optional)
Ingredients for Chicken:
1 lb. boneless, skinless chicken thighs, portioned into bite size pieces
2 c. mild EVOO
1 tsp. Honey Ginger White Balsamic
1 Tbsp. water
1/4 tsp. roasted Garlic Salt
1/4 tsp. white pepper
2 tsp. Toasted Sesame Oil
1 Tbsp. flour
1/4 c. cornstarch
2 - 3 c. steamed rice
1-2 c. steamed broccoli
2 Tbsp. fresh scallions, chopped
Place soy sauce, brown sugar, balsamic, garlic, sesame seeds, broth and cornstarch in a medium bowl and whisk until blended. Stir in the dried chili pepper and set aside. Pat chicken pieces dry with paper towels and set aside. Place olive oil in a large high-sided skillet or dutch oven and heat over medium-high until the temperature reaches 350 F.
While the oil is heating, place balsamic, water, salt, pepper, and sesame oil in a large bowl and whisk to combine. Add the chicken and toss to coat. Add the flour and cornstarch in a separate bowl; and stir to combine. Working in batches, coat the seasoned chicken pieces in the dry mixture until thoroughly covered.
Once the oil is hot, working in batches fry the chicken pieces until lightly golden brown, crisp and cooked through, about 3 - 5 minutes, flipping half way through. Using a slotted spoon remove the fried chicken pieces from the oil and set them aside to drain on a wire rack or paper towel lined plate.
Preheat a wok or large skillet over med-low heat. Add the sauce and cook at a low simmer, occasionally whisking, until the sauce thickens and the dried chilis have softened about 2 minutes.
Add the fried chicken pieces to the skillet and quickly toss to coat in the sauce. Serve chicken with steamed rice and broccoli and garnish with scallions.