General Tso's Chicken for Two

• 2 medium boneless, skinless chicken breasts
• 1/4 tsp salt
• 2 heaped TBS corn flour (cornstarch)
• oil for frying
• 1/2 TBS  minced fresh ginger root
• 1/4 tsp red chili flakes
• 1 clove garlic, peeled and minced
• sesame seeds to garnish (optional)

• 1 1/2 TBS rice wine vinegar
• 1 1/2 TBS soy sauce
• 1 1/2 TBS sugar
• 2 TBS water
• 1 tsp Hoisin sauce
• 1/2 TBS corn flour (cornstarch)

1. Whisk all of the sauce ingredients together in a small beaker until smooth.  Set aside.
2. Cut the chicken breasts into 1 inch cubes.  Toss together with the salt and the cornflour. Let sit for about 5 minutes.
3. Heat cooking oil to 1/2 inch depth in a skillet until it bubbles with you add a drop of water.  Add the chicken pieces and cook until golden brown on all sides and the juices run clear, working in batches if necessary.  Scoop out to a paper towel lined plate to drain. Set aside.
4. Drain off all of the oil in the pan, with the exception of about 1/2 TBS.  Add the garlic, minced ginger and chili flakes.  Cook for about 3 seconds until the garlic becomes fragrant without browning.  Return the chicken pieces to the pan, tossing them to coat them in the garlic mixture.  Give the sauce ingredients a quick whisk and pour them into the pan.  Cook and stir for 30 seconds to one minute until the sauce has thickened and turned glossy, making sure the chicken is coated well.  Sprinkle with some sesame seeds if desired.
5. Serve the chicken immediately.

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