If I ever met General Tso, I would thank him for his sweet, spicy sauce and share my deep respect for completely besting practically everything else on the Chinese takeout menu. I would, however, explain that I modified his genius creation to eliminate the greasy frying and replace it with equally crunchy oven-baked cutlets and broc that, in my opinion, deserve a place in his army. The sauce is tangy and sweet, thanks in part to two condiments you may get mixed up sometimes. So here’s what you need to know: Mirin is a thick, sweetened rice wine from Japan you can find right in the Asian aisle of the supermarket. Rice wine vinegar is tarter, thinner, and more puckery.
1 ½ teaspoons kosher salt, plus more for seasoning
½ cup all purpose flour
2 eggs, lightly beaten
1 teaspoon Sriracha sauce
½ teaspoon toasted sesame oil
1 ½ cups panko
¼ cup canola oil
2 teaspoons white or black sesame seeds
1 teaspoon paprika
4 thin-cut chicken breasts (about 1 pound)
2 tablespoons canola oil
1 ½ teaspoons toasted sesame oil
2 tablespoons white or black sesame seeds
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper
1 large head broccoli, cut into florets, stems peeled and cut into 1-inch pieces
⅔ cup sweet Thai chili sauce
1 tablespoon soy sauce
2 tablespoons mirin (Japanese rice wine)
1 tablespoon rice vinegar
1 teaspoon Sriracha sauce
Have your cake (and mushrooms and beef, too).
The easiest, most delicious fish dinner around.
Bringing back my must-have breading for this beloved Southern dish!
Not like the caramel you put on ice cream—a savory Vietnamese sauce that reminds me of Japanese teriyaki.
