General Tso's Chicken

Ingredients for 4 servings:

• ½ kg chicken thighs, boneless, skinless, breast fillet also works
• 180 g cornstarch, that’s how much I use, but the amount can be adjusted, corresponds to 1.5 cups
• ½ tsp salt
• ½ tsp black pepper, freshly ground
• 3 cup(s) peanut oil, or other vegetable oil
• 1 tbsp peanut oil, for frying
• 8 chili pepper(s), dried
• 2 cloves garlic
• 1 tsp white sesame seeds for garnishing
• 1 spring onion(s)
• 1 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 2 pieces egg white
• 50 ml chicken stock, alternatively water
• 1 ½ tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp hoisin sauce
• 1 tsp chili paste
• 1 tsp sesame oil
• 1 tbsp sugar
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Americanized Chinese dish, very popular in the States, sharpened by me

Prepare the marinade in a large bowl by combining the soy sauce, rice wine, and egg whites. Marinate the meat pieces, cut as desired, for 10 minutes. Meanwhile, prepare the sauce. In a smaller bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, and 1 tablespoon of cornstarch; stir until the sugar and starch dissolve. Set the sauce aside. In a large bowl or soup plate, combine 1.5 cups of cornstarch with salt and pepper. Toss the marinated meat pieces in the marinade, shaking off any excess. Heat the 3 cups of oil in a wok to around 180°C. Divide the meat into 2 or 3 pieces and fry the appropriate amount in the wok until golden brown, about 4-5 minutes. Drain on a napkin and fry the remaining meat cubes. Pour the oil into a heatproof container for later disposal. Wipe the wok clean with a kitchen towel, but do not rinse. Return the wok to medium heat and add 1 tablespoon of oil. Add the dried chilies and crushed garlic. Stir-fry for about 20 seconds. Add the sauce and reduce for 1-2 minutes, stirring, until thickened. Return the meat pieces to the wok and toss well to coat. Garnish with sesame seeds and spring onions. Serve with white rice and vegetables on the side.