General Tso's Chicken

Name: General Tso's Chicken
Yield: 4
Ingredients: 1 tablespoon tomato purée; 1 tablespoon water; 1/2 teaspoon potato flour; 1/2 teaspoon dark soy sauce; 1 1/2 teaspoons light soy sauce; 1 tablespoon rice vinegar; 3 tablespoons chicken stock or water; 4 boneless chicken thighs (about 3/4 pound); 2 teaspoons light soy sauce; 1/2 teaspoon dark soy sauce; 1 egg yolk; 2 tablespoons potato flour; 2 teaspoons plus 2-3 tablespoons cooking oil, plus more for deep-frying; 6-10 small dried red chiles, snipped into 3/4-inch sections and seeded; 2 teaspoons finely chopped ginger; 2 teaspoons finely chopped garlic; 2 teaspoons sesame oil; 1 tablespoon thinly sliced scallions, green parts only (optional)

General Tso's Chicken was pinched from <a href="http://www.thedailymeal.com/general-tsos-chicken" target="_blank">www.thedailymeal.com.</a>

"Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for which I make an exception. When served, it tends to provoke that moment of rapt, intense silence at the dinner table that is one of the tokens of true appreciation. Slices of chicken thigh meat are first deep-fried in a light batter, then tossed in a sophisticated sweet-sour sauce laced with chile. General Tso's chicken is supposedly a Hunanese dish, but it's virtually unknown in Hunan Province. It was actually invented by Peng Chang-Kuei, a Hunanese exile chef in Taiwan, and cooked by him in his one-time New York restaurant. It has since been taken so much to the heart of Americans living in the northeast that it is now known as the very essence and emblem of Hunanese cuisine. This version of the dish is based on the recipe I learned in Peng Chang-Kuei's kitchen in Taipei...."

INGREDIENTS

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1 tablespoon tomato purée

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1 tablespoon water

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1/2 teaspoon potato flour

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1/2 teaspoon dark soy sauce

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1 1/2 teaspoons light soy sauce

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1 tablespoon rice vinegar

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3 tablespoons chicken stock or water

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4 boneless chicken thighs (about 3/4 pound)

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2 teaspoons light soy sauce

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1/2 teaspoon dark soy sauce

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1 egg yolk

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2 tablespoons potato flour

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2 teaspoons plus 2-3 tablespoons cooking oil, plus more for deep-frying

•

6-10 small dried red chiles, snipped into 3/4-inch sections and seeded

•

2 teaspoons finely chopped ginger

•

2 teaspoons finely chopped garlic

•

2 teaspoons sesame oil

•

1 tablespoon thinly sliced scallions, green parts only (optional)

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