General Tso Chicken Tacos


Chicken Taco Ingredients:
• 1 pound skinless, boneless chicken thighs, cut into small, bite-size pieces
• 2 cloves garlic, pressed through garlic press
• 2 teaspoons soy sauce, plus 2 tablespoons, divided use
• 1 teaspoon grated ginger, plus 1/4 teaspoon, divided use
• 1/4 teaspoon salt
• 1 egg white, slightly whisked
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• Peanut oil, for frying (about 4 cups or 1 quart)
• 1/4 cup sweet chili sauce
• 1 teaspoon Ty Ling Sesame Oil
• Warm corn tortillas (I like to double up so they don’t fall apart)
• Cilantro leaves, for garnish
• Lime wedges, optional
½ cup of Ty Ling General Tso’s Sauce

Spicy Asian Slaw Ingredients:
• 1 1/2 cups thinly shredded yellow cabbage
• 1 1/2 cups thinly shredded red cabbage
• 1/4 cup shredded carrots
• 1 tablespoon chopped cilantro
• 2 tablespoons sweet chili sauce
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon Ty Ling Sesame Oil
• 1/2 teaspoon rice vinegar
• 1/4 teaspoon red pepper flakes


–Begin by adding your bite-size chicken pieces to a medium bowl, and adding in the 2 cloves of pressed garlic, the 2 teaspoons of soy sauce, the 1 teaspoon of grated ginger, the 1/4 teaspoon of salt and the slightly-whisked egg white, and combine; allow the chicken to marinate for 20 minutes.

–To a gallon-size ziplock bag, add the flour, cornstarch and baking powder and whisk it around to combine; set aside until you’re ready to coat and fry your chicken.

–While the chicken marinates, prepare your slaw: add the yellow and red cabbage to a bowl, along with the carrot and cilantro, and toss to mix; to make the dressing, in a small bowl whisk together the sweet chili sauce, the soy sauce, the sesame oil, the rice vinegar and the red pepper flakes, and set aside until read to serve. Then, combine the dressing with the slaw.

–To fry your chicken: add your peanut oil to a deep pot or skillet (you want it to come up about an 1 1/2” up the sides) and bring to 365°.

–While your oil is heating, add your marinated chicken pieces to the ziplock bag with the flour/cornstarch/baking powder mixture, and shake it very well to coat the pieces thoroughly; remove the pieces and put them on a plate.

–Working in batches, carefully add the chicken pieces to the hot oil and fry them for 2 1/2 – 3 minutes, then remove and place on a wire rack to drain. Repeat with the rest of the chicken.

–Add the fried chicken pieces to a small bowl, drizzle over the sauce, and toss to coat until glossy.

–To assemble the tacos, take two warm corn tortillas, and add about 1/4 cup of the chicken, followed by the dressed spicy slaw; sprinkle over cilantro and serve with lime, if desired!