Monday, February 13, 2012

General Tso's Chicken (Taiwan Version)

I've made General Tso's chicken before but was intrigued to try Dunlop's version. She notes this lacks the sweetness of the Americanized version, which I agree with, but it's also incredibly tasty. It also fulfills a key requirement right now of being quick and easy.

General Tso's Chicken: Taiwan Version (from Revolutionary Chinese Cookbook)

4 boneless chicken thighs (340g)
6 - 10 dried chiles
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp sesame oil
peanut oil for deep-frying
2 tsp light soy sauce
1/2 tsp dark soy sauce
1 egg yolk
2 tbsp potato flour
2 tsp peanut oil
1 tbsp tomato paste with 1 tbsp water
1/2 tsp potato flour
1/2 tsp dark soy sauce
1 1/2 tsp light soy sauce
1 tbsp clear rice vinegar
3 tbsp chicken stock or water
thinly sliced scallion greens for garnish

1. Cut each chicken thigh into bite-size pieces. Place in bowl.
2. Add soy sauces and egg yolk to chicken and mix well. Stir in flour and oil. Set aside.
3. Combine sauce ingredients in small bowl; set aside.
4. Snip dried chiles into 3/4" pieces, discarding seeds.
5. Heat enough oil for deep-frying. Add chicken and fry until crisp and golden. Remove chicken with slotted spoon and set aside. Pour out excess oil.
6. Return wok to high flame with 2 - 3 tbsp of oil. Add dried chiles and stir-fry until fragrant.
7. Add ginger and garlic and stir-fry until fragrant.
8. Add sauce and stir as it thickens.
9. Return chicken to wok and stir to coat. Remove from heat, stir in sesame oil and serve with scallion greens.

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