General Tso Tsung-tang is a legend in China’s Hunan province, but the dish named after him isn’t, said Fuchsia Dunlop in Saveur. That’s because it was created in Taiwan by a chef who fled Hunan during the Chinese civil war. Once, Peng Chang-kuei told me he brought the dish with him when he opened a New York restaurant in the ’70s.
General Tso’s chicken (for two)
- 1 cup plus 2 tbsp chicken stock
- 7 tbsp cornstarch
- 6 tbsp rice vinegar
- 6 tbsp tomato paste
- 5 tbsp light soy sauce
- 4½ tsp dark soy sauce
- 2¼ lb boneless, skinless chicken thighs, cut into cubes
- 3½ cups plus 9 tbsp peanut oil
- 3 egg yolks
- 2 tbsp minced ginger
- 2 tbsp minced garlic
- 16 chiles de arbol
- 2 tbsp toasted sesame oil
- thinly sliced scallions, for garnish
Whisk together stock, 1 tbsp cornstarch, vinegar, tomato paste, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 3 tbsp water; set aside. In a second bowl, toss remaining cornstarch and soy sauces, chicken, 3 tbsp peanut oil, and yolks.
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Pour 3½ cups peanut oil in a flat-bottomed wok and heat to 375 degrees. Working in batches, add chicken; fry, tossing, until cooked through. Using a slotted spoon, transfer to a paper towel.
Discard oil, wipe wok clean, and return to high heat. Add remaining oil. Add ginger, garlic, and chiles; fry about 30 seconds, stirring constantly. Add reserved sauce; cook until slightly reduced, about 5 minutes. Add chicken; re-fry about 2 minutes, tossing constantly. Remove from heat; stir in sesame oil and transfer to a plate.
