Espresso and Lime

0 If you plan to make rice, start the rice first and then proceed with the rest of the recipe
1 Combine 2 pounds of cubed chicken with 1/3 cup of cornstarch in a large bowl and toss until all of the chicken is coated.
7 Combine 1/2 cup of soy sauce, 1/3 cup of rice vinegar, 1/3 cup of hoisin sauce, 2 tablespoons of crushed garlic, 2 tablespoons of crushed ginger, 1/3 cup of brown sugar, about a teaspoon of red pepper flakes and the remaining 2 tablespoons of cornstarch in a small dish and set aside for now.
2 Place 2/3 cup of oil into a large shallow skillet and place over medium heat.
3 Once the oil is warm, carefully place the coated chicken into the skillet in a single layer being careful to not crowd the skillet.
4 Allow the chicken to crisp on all sides and continue the process until all of the chicken has been cooked.
5 Transfer the crispy chicken onto a paper towel lined plate and set aside.
6 Drain most of the oil from the skillet (leaving a tablespoon or two and any crispy bits left behind in the skillet) and add the sauce.
10 Allow the sauce to simmer over medium heat for a few minutes or until it begins to thicken and become sticky.
11 Add the crispy coated chicken into the sauce and toss until it is fully coated.
12 Place a bit of white rice into a bowl and top with General Tso's chicken.
13 Garnish with white sesame seeds and thinly sliced spring onions and enjoy!