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 Chicken thighs; boned,
          - skinned, in 2" pieces
   1/3 c  Corn starch; +1 tb, 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 Ginger; grated
     1 ts Garlic; grated
   1/4 c  Dried Tianjin chilies (or
          - Cayenne)
          Toasted sesame oil; for
          - serving (optional)
          Thin sliced scallions;
          - for serving
          Steamed jasmine rice;
          - for serving

 To a medium bowl, add the chicken, 1/3 cup corn starch, egg, and
 2 tb 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 tb corn starch,
 vinegar, wine, apricot jam, tomato paste, remaining 2 tb 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" 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 tb
 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 to 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 to
 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.

 Recipe by Kat Craddock

 Recipe FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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