General Tso's Chicken

2 servings

Photo by Sandra F.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    cup plus 2 tbsp. chicken stock

  •  7 tbsp. cornstarch

  •  6 tbsp. rice vinegar

  •  6 tbsp. tomato paste

  •  5 tbsp. light soy sauce

  •  4 1⁄2 tsp. dark soy sauce

  •  2 1⁄4 lb. boneless, skinless chicken thighs, cut into 1 1⁄2″ cubes

  •  3 1⁄2 cups plus 9 tbsp. peanut oil

  •  3 egg yolks

  •  2 tbsp. minced ginger

  • 2

    tbsp. minced garlic

  •  16 chiles de árbol

  •  2 tsp. toasted sesame oil

  •  Thinly sliced scallions, to garnish

Directions

Whisk stock, 1 tbsp. cornstarch, vinegar, tomato paste, 3 tbsp. light soy sauce, 1 tbsp. dark soy sauce, and 3 tbsp. water in a bowl; set sauce aside. Place remaining cornstarch and both soy sauces, chicken, 3 tbsp. peanut oil, and egg yolks in a bowl; toss. Pour 3 1⁄2 cups peanut oil in a 14″ flat-bottomed wok; heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, add chicken; fry, tossing, until cooked through, about 4 minutes. Using a slotted spoon, transfer to a paper towels; set aside. Discard oil; wipe wok clean. Return wok to high heat, and add remaining peanut oil. Add ginger, garlic, and chiles; fry, stirring constantly, until fragrant and chiles begin to change color, about 30 seconds. Add reserved sauce; cook until slightly reduced, about 5 minutes. Add chicken; fry, tossing constantly, until evenly coated with sauce, about 2 minutes. Remove from heat; stir in sesame oil. Transfer to a serving plate; top with scallions.

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