general-tsos-chicken.md

General Tso's chicken

Needs to be spicier, and could use more depth of flavor.

Sauce

Combine in a small bowl:

• 1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
• 1 tablespoon of water
• 1/2 teaspoon potato flour (or cornstarch)
• 1/2 teaspoon dark soy sauce
• 1.5 teaspoons light soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons chicken stock (or water)

Chicken

Combine in a large bowl:

• 12 ounces (about 4 to 5) skinless, boneless chicken thighs, sinew removed, crosshatched, cut into bite-sized pieces
• 1/2 teaspoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 egg yolk

Add (use extra oil to avoid clumps):

• 2 tablespoons potato flour
• 2 teaspoons peanut oil

Set aside to marinade (at least 15 minutes).

Rice

Bring to a simmer:

• 1 cup short or medium grain white rice, rinsed thoroughly
• 1.5 cups water

Reduce heat to low and cover for 20 minutes.

Remove from heat and let steam for 10 minutes.

Fold gently to fluff. Can be held for up to an hour.

Deep frying

Fill a wok with 1.5 inches oil and heat to 350-400 F:

• Peanut oil (up to a quart)

Working in two batches, stir fry until crip and deep gold (~3 minutes):

• Chicken

Transfer to a plate.

Discard or set aside peanut oil, and wipe the wok clean.

Stir frying

Over high heat:

• 2 tablespoons peanut oil

Stir fry until they start to change color (~15 seconds):

• 6 to 10 dried red chilies, cut into 3/4-inch pieces, discarding seeds

Stir-fry until fragrant (~30 seconds):

• 6 grams peeled ginger, finely chopped (about 2 teaspoons)
• 3 cloves garlic, minced

Stir constantly until thickened:

• Sauce

Add and stir to coat:

• Fried chicken

Remove from heat. Garnish:

• 2 teaspoons sesame oil
• 2 green onions, thinly sliced, for garnish

Serve immediately with:

• Rice