General Tso’s Chicken Tacos

Asian Marinade:

• ⅓ C Soy Sauce
• ¼ C Honey Ginger White Balsamic Vinegar
• 2 Tbsp Honey
• 2 Tbsp Sesame Oil
• 2 Tbsp  Minced Garlic
• 1 Tbsp Sesame Seeds
• 1 Tbsp Chopped Green Onion
• ½ tsp Black Pepper

Seasoned Cream Cheese:

• 4 oz. Cream cheese
• ½ tsp Garlic Powder
• 1 Tbsp Chopped Green Onion (White Part)

Cornstarch Slurry:

• 1 egg
• 1 tsp White Pepper
• 1 ½ tsp Salt
• 2 Chicken Breasts, cubed
• ½ C Cornstarch
• ¼ C Flour

Misc:

• Sesame Oil, for frying
• Flour Tortillas
• Chopped Green Onion
• Wonton Crisps

1. Prep Cream Cheese. Take out cream cheese and soften. If you want to expedite the process, chuck half of the cream cheese into the microwave for about 20 seconds. Add garlic powder and finely chopped green onions to taste.
2. Prep Marinade. Whisk together soy sauce, vinegar, honey, sesame oil, garlic, green onion, sesame seeds and pepper until the honey has dissolved. Set aside.
3. Prep Chicken. Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast and toss to coat. In another bowl, combine the cornstarch and flour. Add the coated chicken to the flour mixture. Stir to coat.
4. Cook Chicken.  Working in batches, fry the coated chicken at a medium high heat in the sesame oil until golden and done. Remove with a slotted spoon and set aside.
5. In a large pan or wok, add Asian marinade. Stir until fragrant.
6. Place a single tortilla on an ungreased skillet or griddle on medium heat. Turn the tortilla until soft and warm.
7. Add the fried chicken to the wok or large pan. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
8. Build your taco; seasoned cream cheese as the base, followed by chicken, extra chopped green onions and wonton crisps. Enjoy!

Ready in 30 minutes

Serves 8 people