General Tso's Chicken (Zuo Zong Tang Ji)

By Shaylie

Adapted from Revolutionary Chinese Cookbook. This version of the dish is based on a recipe Dunlop learned in the kitchen of the Peng Yuan restaurant in Taipei. It was invented by veteran chef Peng Chang¬kuei, who still runs the restaurant with his son, Peng T' ieh-cheng. The dish is hot and sour, and lacks the sweetness of the Americanized version. You can use chicken breast instead of thigh meat if you prefer

Ingredients

• For the chicken:
• 4 boned chicken thighs with skin, about 12 ounces total
• For the marinade:
• 1/2 teaspoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 egg yolk
• 2 tablespoons potato flour
• 2 teaspoons peanut oil
• For the sauce:
• 1 tablespoon double-concentrated tomato paste mixed with 1 tablespoon water
• 1/7 teaspoon potato flour
• 1/2 teaspoon dark soy sauce
• 1-1/2 teaspoons light soy sauce
• 1 tablespoon clear rice vinegar
• 3 tablespoons stock or water
• For cooking the chicken:
• peanut oil for frying, plus 3 tablespoons
• 6-10 dried red chiles
• 2 teaspoons finely chopped fresh ginger
• 2 teaspoons finely chopped garlic
• 2 teaspoons sesame oil
• For garnish:
• thinly sliced scallion greens

Details

Servings 4

Preparation

Step 1

Prepare the chicken: Unfold the chicken thighs and lay them, skin side down, on a chopping board. (If some parts are very thick, lay your knife flat and slice them in
half, parallel to the board.)
Use a sharp knife to make a few shalow crisscross cuts into the meat— this will help the flavors to penetrate. Then cut each thigh into bite-size pieces, an uneven 72-inch or so in thickness. Place the chicken slices in a bowl.
Make the marinade: Add the soy sauces and egg yolk to the chicken, and mix well. Stir in the potato flour and oil; set a 'de while you prepare the other ingredients.
Make the sauce: Combine sa ce ingredients in a small bowl; set aside.
Pour peanut oil into a deep pot to a de th of at least 4 inches; heat the oil to 350° to 400°. Add the chicken, working in batch if necessary, and fry until crisp and golden. Remove the chicken with a slotted spotm, and set aside.
Use a pair of scissors to snip the dried chiles into 3/4-inch pieces, discarding seeds. Heat a wok or large, heavy frying pan over high heat. Add the 3 tablespoons peanut oi1,
then add the dried chiles and stir-fry briefly until they are fragrant and just changing color. Toss in the ginger and garlic, and stir- fry for a few seconds longer, until fragrant Add the sauce, and stir as it thickens.
Add the chicken to the wok, and stir vigorously to coat the pieces in sa e

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