1/2 cup soy sauce
1 egg
1 cup cornstarch
1 pound chicken thighs, boneless, skinless, cut into 1/2-inch pieces
Canola oil, for frying

2 tablespoons grenadine
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 orange, juiced
1 tablespoon cornstarch
2 tablespoons sriracha
1 tablespoon canola oil
2 cloves garlic, minced
1 bunch scallions, chopped
White sesame seeds, for garnish

2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1/2 cup thinly sliced jicama
1/2 cup thinly sliced scallions
juice of 1 lime
1 tablespoon rice wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

1 cup all-purpose flour
1/2 teaspoons salt
1 egg
1 egg yolk
1 cup water
1 teaspoon sesame oil
1 jalapeno, finely diced
1 tablespoon canola oil
1 bunch scallions, chopped

Steps

General Tso’s Chicken
1.Preheat oil to 375F.
2.In a bowl whisk together soy sauce and egg. Add cornstarch and whisk to create a slurry. Coat the chicken pieces in the slurry and add to the deep fryer in batches. Fry chicken 5-6 minutes until a deep golden crust forms and the chicken is cooked through. Remove from the fryer and drain on paper towels. Reserve.