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General Tso's Chicken
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| Serves 2 to 3 as part of a multi-course meal | |
| 1 pound | boneless, skinless chicken thighs |
| 6 dried red chilis | |
| 2 teaspoons | minced ginger |
| 2 teaspoons | finely chopped garlic |
| 3 cups | peanut oil for deep-frying |
| 2 cups | cornstarch |
| 1 big pinch white sesame seeds, for garnish | |
| Scallions, thinly sliced, for garnish | |
| Marinade: | |
| 2 teaspoons | dark soy sauce |
| 2 teaspoons | sesame oil |
| 1 | egg yolk |
| Sauce: | |
| 1 1/2 tablespoons | tomato paste, mixed with 1 tablespoon water |
| 1 teaspoon | cornstarch |
| 3 teaspoons | white sugar |
| 2 teaspoons | dark soy sauce |
| 1 teaspoons | rice vinegar |
| 3 tablespoons | chicken stock |
| water, alternative | |
1. Mix the ingredients for the marinade. Slice the chicken into 1-inch cubes and add it to the marinade mixture. Let sit for 15 to 20 minutes.
2. Mix the ingredients for the sauce. Set aside.
3. Drip the excess marinade off the chicken, and toss the cubes in the 2 cups cornstarch. Shake off the excess cornstarch before frying.
4. Add about 2 inches of peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat the wok over medium-heat heat. Add the dried chilis, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.
6. Return the chicken to wok and stir well to coat with sauce. Transfer the chicken to serving dish. Garnish with white sesame and scallions. Serve with white rice and vegetables.
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