Sweet & Spicy Chicken


1 lb Chicken Breast, cut into 1 inch pieces
3 TBSP Corn Starch
Salt and Pepper to taste
2 Lg Eggs
1 C Vegetable. Oil (or any good frying oil)

1/4 C Brown Sugar
1/4 C Ty Ling Hoisin Sauce
1/2 C Ty Ling General Tso’s Sauce
2 TBSP Rice Vinegar
2 TBSP Honey
1 tsp Red Pepper Flakes (use 1/4 tsp if you don’t want it spicy)
2 TBSP Gochujang
2 tsp Corn Starch
2 tsp Water


  1. Heat the oil in a large, heavy bottomed frying pan or wok. 
  2. In a large bowl, season the chicken with salt and pepper, then toss it with the corn starch. 
  3. In another bowl, whisk the eggs and season them with salt and pepper. Test the heat of the oil by sprinkling in a bit of flour or corn starch. If it sizzles, it’s ready to go. 
  4. Shake the excess corn starch off the chicken, then lightly dip in into the egg. Shake off the excess and place it gently into the oil. 
  5. Repeat with more chicken, but cook it in batches. Don’t over crowd the pan. Cook on each side for 2-3 minutes, or until golden brown. Remove from heat onto a wire cooling rack or tray lined with paper towel. In a medium stock pot, add the brown sugar, Ty Ling Hoisin and General Tso’s Sauces, rice vinegar, honey, red pepper flakes, and gochujang. Cook over medium heat until boiling. Whisk together the corn starch and water and then add it to the boiling glaze. Cook for 2-3 minutes until thick and sticky. 
  6. Toss the chicken in the glaze, top with sliced green onion and sesame seeds, and serve with steamed rice. 
By: Liz Buuck @BuuckFarmsBakery