General Tso’s Chicken

There was a time when Chinese food was a weekly adventure.  Now it is a rarity unless of course I make it.  I was inspired to make this dish the other night.  General Tso's Chicken from Saveur.  It isn't that hard to make just prepare before you start to cook.  It is a winner and I will be making it again.  Serves 4.

1 cup chicken stock
7 tbsp. cornstarch
6 tbsp. rice vinegar
6 tbsp. tomato paste
5 tbsp. light soy sauce
4 tsp. sweet soy sauce
2 whole boneless, skinless chicken thighs, cut into 1 ½″ cubes
3 tbsp. peanut oil and more for frying
3 egg yolks
2 tbsp. minced ginger
5 red dried chilis
2 tbsp. toasted sesame oil
Thinly sliced scallions, to garnish

Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp. light
soy sauce, 1 tbsp. sweet soy sauce, and 3 tbsp. water in a bowl; set
sauce aside.  Make this first.

Place remaining cornstarch and both soy sauces, chicken, 3 tbsp. peanut oil, and egg yolks in a bowl.  Really mix this so all the chicken pieces are covered. 

I used a large non-stick frying pan with a 2 inch side.  Pour about vegetable oil in until it is about 1/2" high.  Heat until really hot.  Add the chicken and basically fry.  I let is sit in the heated oil for about 3 minutes before flipping each piece.  They kind of stuck together but I just broke them up.  Take out with a slotted spoon when done (total about 5 minutes) and put in a bowl.

Get rid of the oil, wipe dry with a paper towel.  Add a little more vegetable oil to the pan and quickly stir fry the ginger and chilis for about 30 seconds. 

Put the stock mixture in and let reduce for 5 minutes.  Then add in the chicken and mix until completely covered.

Pull this off the heat and add in the sesame oil and transfer to a plate.  Scatter the scallions over the top.

Serve with rice.