Homemade Chinese Takeout General Tso's Chicken

Tap an ingredient or step to check it off.

1. 1Step 1: Let the chicken thighs thaw in the refrigerator overnight. Pat gently dry with paper towels upon unwrapping from the packaging. Before cooking, remove the bones - it only takes a moment. First, feel for the bones with your fingers (they're easy to find). Use a small, sharp knife to cut along the sides. Then, cut along the bottom of the bone to remove it completely.
2. 2Step 2: Toss the chicken thighs with the ¼ cup of arrowroot powder. Set them aside to sit and let the coating absorb.
3. 3Step 3: In a small bowl, combine the rice vinegar, soy sauce or liquid aminos, hoisin sauce, water, coconut sugar and the tablespoon of arrowroot powder. Whisk together to make the sauce.
4. 4Step 4: Heat the bison tallow or avocado oil for frying in a frying pan. When the oil is shimmering, add in the chicken. Fry until crispy and golden brown on all sides. Always make sure that chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
5. 5Step 5: Remove the chicken from the pan and set aside. Pour out all but approximately 1 tablespoon of oil from the pan. Add in the red chili flakes, minced ginger and minced garlic.
6. 6Step 6: Cook, stirring frequently, until the garlic is fragrant (approximately 30 seconds).
7. 7Step 7: Return the chicken to the pan. Stir.
8. 8Step 8: Pour the sauce in. Stir for about 30 seconds, or until it becomes thick.
9. 9Step 9: Serve immediately. Garnish with sesame seeds.