1cupbrown rice, cooked according to package instructionswhite rice can be substituted
1 1/4lbschicken thigh meat, skinless, boneless, fat trimmed and cut into bite-sized pieces
canola oil for frying
1 1/2 cupsall-purpose flour
3tbspwhite wine vinegar
1/4cuplow sodium soy sauce
2tbspsweet chili sauce, like Mae Ploy
1/2cupchicken broth, I use Better than Bouillon roasted chicken base
1tbspbrown sugar or raw cane sugar
1/2tspred pepper flakes
1tbsptoasted sesame seeds *see notes
Start by cooking your rice according to the package instructions. *see notes Keep warm.
Trim the chicken thighs of excess fat and cut into bite-sized pieces then place in a bowl filled with buttermilk.
Fill a skillet with about 1/2" of canola oil and place on the stove on medium high heat. Bring the oil temperature to 350°.
Place the flour in a shallow bowl or deep plate and stir in the salt and pepper. Remove half of the chicken, shaking off excess buttermilk and place in the flour. Use your fingers to stir the chicken around to coat.
Carefully place the chicken into the oil and fry until the chicken is browned, about 4 minutes. Turn the chicken pieces over with tongs and fry the second side 4 minutes. Remove with a slotted spoon to a paper towel lined plate. Repeat for the remaining chicken.
Mix the sauce ingredients together in a saucepan large enough to add the chicken to. Heat on medium low heat while stirring until the sauce simmers and thickens, 3 or 4 minutes. Turn off the burner and keep warm awaiting the chicken.
When all the chicken is cooked, place it into the sauce and stir with a spatula to coat. Add about half of the toasted sesame seeds and stir them in.
Serve the chicken on a bed of rice and garnish with a bit more sesame seeds and chopped scallions.
You can cook the rice like you would pasta. Fill the saucepan with water and bring to a boil. Add the rice and set a timer to the time suggested by the package instructions. Taste to see if the rice is done, then strain as you would pasta.
Use a thermometer to check the oil. You can also add a pinch of flour into the oil and if it starts to sizzle and brown the oil is hot enough. When the chicken is added it should bubble vigorously but not spit oil.
Toast the sesame seeds in a dry skillet on medium heat until they are mostly golden brown. Remove the seeds and place in a small bowl. If you leave the seeds in the skillet they will keep toasting and could start to burn.
If you don't wish to bread and fry the chicken, you can season the chicken with salt and pepper and cook in a lightly oiled skillet until cooked through, 7 or 8 minutes.
Nutrition information based on approximately 3/4 cup of cooked rice and 5 ounces of the General Tso chicken.