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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet. Ingredients:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water |
1/2 teaspoon potato starch (corn starch can be substituted) |
1/2 teaspoon dark soy sauce |
1 1/2 teaspoons light soy sauce |
1 tablespoon rice vinegar |
3 tablespoons chicken stock or 3 tablespoons water |
12 ounces about 4 to 5 boneless skinless chicken thighs |
1/2 teaspoon dark soy sauce |
2 teaspoons light soy sauce |
1 egg yolk |
2 tablespoons potato starch (corn starch can be substituted) |
6 -10 dried hot red chili peppers |
2 teaspoons finely chopped ginger |
2 teaspoons minced garlic |
2 teaspoons sesame oil |
scallion, sliced thinly, for garnish |
peanut oil (for frying) |
rice, for serving |
Directions:
1. Stir together ingredients for the sauce and set aside.
2. Trim the chicken of sinew and fat; and cut meat into 1/4 slices.
3. Whisk together soy sauces and egg yolk, then stir in the potato/corn starch and 2 teaspoons peanut oil and add to the chicken; Set aside.
4. Snip the peppers and discard seeds; cut the peppers into small pieces.
5. Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain.
6. Use a different wok, or clean the one you fried in when oil cools enough to handle.
7. Add 2 tablespoons of peanut oil and add hot peppers, cooking until they are fragrant but do not allow to burn (this can happen very quickly).
8. Add the ginger and garlic, stir once, and add the sauce and stir until it thickens.
9. Return the chicken to the wok and stir until it is coated evenly.
10. At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.
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