General Tso's Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.