This recipe is my version of General Tso’s fowl. The white wine is non-obligatory but does give a high-quality element to the dish. I also neglected 1 tsp of finely minced ginger, which I commonly add. I will list it in the components beneath. Please join Gochujang Mama for greater recipes.
- In a medium bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated.
- In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet. When the oil is shimmering, add the chicken in a single layer. Cook until golden and cooked through, 8 to 10 minutes. Remove chicken, season with more salt and pepper and drain on paper towels.
- Add sesame oil to the skillet, then stir in garlic and ginger. Cook until fragrant, about 1 minute, then add cornstarch and stir until the garlic and ginger are fully coated. Add soy sauce, chicken broth, apple cider vinegar, hoisin, and honey.
- Bring mixture to a boil, reduce heat to medium-low and simmer until thickened, about 2 minutes. Return chicken to skillet and toss until chicken is coated in sauce. Stir in green onions and sesame seeds.
- Make spicy mayo: In a small bowl, whisk together mayonnaise and Sriracha.
- Assemble sandwiches: Spread spicy mayo on the bottom half of each bun. Top with lettuce and chicken and top with remaining bun halves. Serve warm.