General Tso Chicken Recipe from NY Times Mag.
Since this great article last week in the NY Times Sunday Mag, I have been eager to try what is believed to be a more authentic version of the dish. I made it - it is great. Hot and sour may be even better than hot and sweet. Has anyone else tried this?
No, but it looks like that will be my cooking "project" next weekend...good God, it looks awesome! Do Asian markets normally sell potato flour? If so, I can probably find it at our nearby one. Today I'm grilling chicken in a spicy yogurt marinade; weather is picture perfect in Florida! Thank you for bringing that recipe to my attention, lyn!
actually I did not use potato flour (rather what I had on hand a little soy flour and corn starch mixture) or that concentrated tomato paste-just used the regular stuff. ..Otherwise I followed the recipe. Ok I garnished with some toasted sesame seeds. Typical General Tso's chicken is the only Americanized Chinese dish I admit to like, but this is even better I think as the Americanized version can be too gloppy and cloying.
Yes, Asian markets sell it, sometimes as Japanese style product labelled katakuriko, more often in plastic or cellophane 1 lb bags (along with the other starches, frying, crepe, etc. batters).
In case the link doesn't work, here is the recipe:
General Tso’s Chicken
(In this Taiwanese version, the dish is hot and sour and lacks the sweetness of its Americanized counterpart.)
For the sauce:
1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water
½ teaspoon potato flour
½ teaspoon dark soy sauce
1½ 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.
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 ¼ -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 ¾ -inch pieces, discarding the seeds. Set aside.
3. Pour 3½ cups peanut oil into a large wok, or enough oil to rise 1½ 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. Serves 2 to 3. Adapted from “The Revolutionary Chinese Cookbook,” by Fuchsia Dunlop.