GENERAL TSO'S CHICKEN: This Hunan-style preparation of fried chicken
pieces in a sauce of chiles, ginger, garlic, soy sauce, rice vinegar,
and other flavorings is probably named for Zuo Zongtang (or Tso
Tsung-t'ang), a 19th-century Chinese military hero. He died long before
the dish first appeared, however, and the dish christened in his honor
is unknown in China. The proprietors of New York City's Shun Lee
restaurants claim that the preparation was invented at their Shun Lee
Palace in 1972.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best General Tso's Chicken
Categories: Poultry, Fruits, Vegetables, Chilies, Herbs
Yield: 4 servings

1 1/2 lb Boned, skinned chicken
- thighs; in 2" pieces
1/3 c + 1 Tb cornstarch; divided
1 lg Egg; lightly beaten
1/4 c Soy sauce; divided
1/2 c Chicken stock
1 tb Rice vinegar
1 tb Shaoxing wine
2 tb Apricot jam
1 tb Tomato paste
2 tb Oil; plus more for frying
1 tb Grated ginger
1 ts Grated garlic
1/4 c Dried Tianjin chilies (or
- Cayenne)
Toasted sesame oil; for
- serving (opt)
Thin sliced scallions; for
- serving
Steamed jasmine rice; for
- serving

To a medium bowl, add the chicken, ? cup cornstarch,
egg, and 2 tablespoons soy sauce. Toss well to coat,
then set aside to marinate at room temperature for 15
minutes.

To a small bowl, add the chicken stock, remaining 1
tablespoon cornstarch, vinegar, wine, apricot jam,
tomato paste, remaining 2 tablespoons soy sauce, and 1/2
cup cold water. Whisk to combine.

Line a large plate or baking sheet with paper towels and
set by the stove. In a wok or large, deep skillet fitted
with a deep-fry thermometer, add enough canola oil to
reach 3 inches up the sides of the wok. Preheat the oil
to 375°F over medium-high heat. Working in batches, use
your hands or a slotted spoon to lift the prepared
chicken from the marinade, shake off any excess, and add
to the oil. Cook, stirring occasionally, until crispy
and cooked through, about 4 minutes per batch. Using
tongs or a heat-resistant slotted spoon, transfer the
chicken to the prepared plate. Repeat this process with
the remaining chicken.

Discard the frying oil. Return the wok to high heat and
add 2 tablespoons canola oil. When the oil is hot, swirl
to coat the bottom and sides, then add the ginger and
garlic. Stir-fry until the aromatics are fragrant but
not yet browned, about 20 seconds, then stir in the
chiles and cook until they begin to soften, plump, and
turn a deep tobacco-brown color, 15-20 seconds more.
Keeping your head away from the area above the stove,
add the chicken stock mixture (it will sizzle and steam
up violently). Bring to a boil, then adjust the heat to
maintain a strong simmer. Cook, stirring occasionally,
until the sauce is thickened and glossy, 7-10 minutes.
Return the chicken to the wok, stirring well to coat.
Continue cooking until the chicken is heated through,
about 2 minutes more. Remove the wok from the heat, then
transfer the chicken to a serving platter. Drizzle with
sesame oil (if using), top with scallions, and serve
with rice.

BY Kat Craddock

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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