General Tso’s Chicken


For the sauce:
-1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
-½ teaspoon potato flour
-½ teaspoon dark soy sauce
-1½ teaspoons light soy sauce
-1 tablespoon rice vinegar
-3 tablespoons chicken stock or water

For the chicken:
-12 ounces (about 4 to 5) skinless, boneless chicken thighs
-½ teaspoon dark soy sauce
-2 teaspoons light soy sauce
-1 egg yolk
-2 tablespoons potato flour
-1 quart peanut oil, more as needed
-6 to 10 dried red chilies
-2 teaspoons finely chopped ginger
-2 teaspoons minced garlic
-2 teaspoons sesame oil
-Scallions, thinly sliced, for garnish

1. Make the sauce by combining all the ingredients in a small bowl and set aside
2. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board
3. Remove as much of the sinew as possible
4. Slice a few shallow crosshatches into the meat
5. Cut each thigh into roughly ¼ -inch slices and place in a large bowl
6. Add the soy sauces and egg yolk and mix well
7. Stir in the potato flour and 2 teaspoons peanut oil and set aside
8. Using scissors, snip the chilies into ¾ -inch pieces, discarding the seeds
9. Pour 3½ cups peanut oil into a large wok, or enough oil to rise 1½ inches from the bottom
10. Set over high heat until the oil reaches 350 to 400 degrees
11. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes
12. Using a slotted spoon, transfer the chicken to a plate
13. Repeat with the second batch
14. Pour the oil into a heatproof container and wipe the wok clean
15. Place the wok over high heat
16. Add 2 tablespoons peanut oil
17. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color
18. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant
19. Add the sauce, stirring as it thickens
20. Return the chicken to the wok and stir vigorously to coat
21. Remove from the heat, stir in the sesame oil and top with scallions
22. Serve with sticky rice

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