General Tso’s Chicken

In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.

Ingredients

For the sauce:

• 1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
• 1 tablespoon of water
• ½ teaspoon potato flour
• ½ teaspoon dark soy sauce
• 1 ½ teaspoons light soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons chicken stock or water

For the chicken:

• 12 ounces (about 4 to 5) skinless, boneless chicken thighs
• ½ teaspoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 egg yolk
• 2 tablespoons potato flour
• 1 quart peanut oil, more as needed
• 6 to 10 dried red chilies
• 2 teaspoons finely chopped ginger
• 2 teaspoons minced garlic
• 2 teaspoons sesame oil
• Scallions, thinly sliced, for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    773 calories; 64 grams fat; 13 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 18 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 32 grams protein; 259 milligrams cholesterol; 898 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

1. Make the sauce by combining all the ingredients in a small bowl. Set aside.
2. To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
3. Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
4. Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.

About 40 minutes