Zuo Zongtang Ji (general Tso's Chicken)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 tablespoon soy sauce
• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• 2 large egg whites
• 1/4 cup chicken broth
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili sauce
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 1 teaspoon sesame seeds
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups vegetable oil or 3 cups peanut oil
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 8 dried whole red chilies or 1 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 2 scallions, thinly sliced (green parts only)

Recipe

• 1 it is recommended that you use an instant read digital thermometer to maintain correct oil temperature while frying.
• 2 in a large bowl, combine the marinade ingredients and add the chicken. stir gently to coat the chicken and allow to stand at room temperature for 15 minutes.
• 3 in a small dry frying pan, toast the sesame seeds until they are light brown in color and aromatic. transfer to a small dish and set aside.
• 4 in a small bowl, combine the sauce ingredients and stir until the sugar and the cornstarch are fully dissolved. set aside.
• 5 toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. coat the marinated chicken in the cornstarch mixture and shake off any excess before frying.
• 6 heat the oil in a wok or heavy-bottomed pot until it registers 350 degrees f. working in 2 or 3 batches, add the first batch of chicken cubes and deep fry until lightly golden on the outside and cooked through (3-4 minutes). remove the chicken with a slotted spoon and drain on a plate lined with paper towels. repeat with the rest of the chicken.
• 7 when finished cooking chicken, take the first batch and return then to the 350 degree oil. continue cooking for 30-45 more seconds so they become golden brown. repeat with the rest of the chicken.
• 8 transfer the oil to a heat-proof container. it will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid for disposal. if you used a wok, just wipe down the inside with a paper towel and if you used a heavy-bottomed pot, switch to a large skillet for stir-frying.
• 9 heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. add the 1 tbsp of oil and swirl to coat the wok or pan. add the chiles and garlic and stir-fry until just fragrant (20 seconds). pour in the sauce mixture and heat briefly to thicken (just under a rolling boil).
• 10 return the chicken to the wok and stir well to coat with sauce. transfer the chicken to a serving dish and garnish with sesame seeds and scallions.