General Tso's Chicken
photo by MarraMamba
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
-
Sauce Ingredients
- 14.79 ml double-concentrate tomato paste, mixed with 1 tablespoon water
- 2.46 ml potato starch (corn starch can be substituted)
- 2.46 ml dark soy sauce
- 7.39 ml light soy sauce
- 14.79 ml rice vinegar
- 44.37 ml chicken stock or 44.37 ml water
-
Ingredients for the chicken
- 340.19 g about 4 to 5 boneless skinless chicken thighs
- 2.46 ml dark soy sauce
- 9.85 ml light soy sauce
- 1 egg yolk
- 29.58 ml potato starch (corn starch can be substituted)
-
Other Ingredients
- 6-10 dried hot red chili peppers
- 9.85 ml finely chopped ginger
- 9.85 ml minced garlic
- 9.85 ml sesame oil
- scallion, sliced thinly, for garnish
- peanut oil (for frying)
- rice, for serving
directions
- Stir together ingredients for the sauce and set aside.
- Trim the chicken of sinew and fat; and cut meat into 1/4" slices.
- 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.
- Snip the peppers and discard seeds; cut the peppers into small pieces.
- Heat enough oil in wok to deep fry to 350F-400°F., and fry chicken in batches until golden, then drain.
- Use a different wok, or clean the one you fried in when oil cools enough to handle.
- 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).
- Add the ginger and garlic, stir once, and add the sauce and stir until it thickens.
- Return the chicken to the wok and stir until it is coated evenly.
- At the very last, stir in the sesame oil and top with scallions, and serve at once with rice.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com