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.