General Tso's Chicken

In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons cornstarch, 1 tablespoon sugar, 1 teaspoon ginger, 1/2 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes. Set aside.

Cut 1 1/2 pounds boneless, skinless chicken thighs into 1-inch pieces. In a separate bowl, toss the chicken with 1/4 cup cornstarch until evenly coated.

Heat 1/2 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken in a single layer and fry for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken with a slotted spoon and set aside on a paper towel-lined plate.

Pour off all but 1 tablespoon of oil from the skillet or wok. Add 2 cloves minced garlic and cook for 30 seconds, until fragrant. Pour in the sauce and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.

Add the fried chicken to the skillet or wok and toss to coat with the sauce. Garnish with sesame seeds and chopped green onions, if desired. Serve hot with steamed rice.