General Tso's Chicken - Strabanzer Photography
Alpharetta,    03/09/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License

This is a slightly modified version of Fuchsia Dunlop's recipe on NY Times Cooking



1 tablespoon double-concentrate tomato paste, mixed with 1 tablespoon water

1 tablespoon of water

1 tablespoon potato flour or cornstarch

½ teaspoon dark soy sauce

1 ½ teaspoons light soy sauce (*)

1 tablespoon rice vinegar

3 tablespoons chicken stock or water


12 ounces (about 4 to 5) skinless, boneless chicken thighs

½ teaspoon dark soy sauce

2 teaspoons light soy sauce (*)

1 egg yolk

2 tablespoons potato flour

1 quart peanut oil, more as needed

6 to 10 dried red chilies    (I used 2 jalapeño peppers very finely chopped)

2 teaspoons finely chopped ginger

2 teaspoons minced garlic

2 teaspoons sesame oil

Scallions, thinly sliced, for garnish

(*) I had only dark soy sauce available so substituted that in the same quantuty>


Make the sauce by combining all the ingredients in a small bowl. Set aside.   I put this into the bowl of an Oscar and pulsed it a few times to make the sauce really smooth.

Unfold the chicken thighs and lay them on a cutting board.

Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.)

Cut each thigh into roughly 1/4-inch strips and place in a large bowl.

Add the soy sauces and egg yolk and mix well.

Add 2 teaspoons of peanut oil and toss.   Then, while still tossing the chicken pieces, stir in the potato flour to cover.

Set aside.

Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds.   (I used very finely chopped  jalapeño as I didn't want the dish to be too spicy for Margot).

Pour 3 ½ cups peanut oil into a large wok, or enough oil to rise 1 ½ inches from the bottom.

Set over high heat until the oil reaches 350°F to 400°F.

Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes.

Using a slotted spoon, transfer the chicken to a plate.

Repeat with the second batch.

Pour the oil into a heatproof container and wipe the wok clean.

Place the wok over high heat.

Add 2 tablespoons peanut oil.

When hot, add the chilies and stir-fry for a few seconds, until they just start to change color.

Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant.

Add the sauce, stirring as it thickens.

Return the chicken to the wok and stir vigorously to coat with the sauce mixture.

Remove from the heat, stir in the sesame oil and top with scallions.

Serve with rice.     (I used the fried rice recipe from this site. )

General Tso Chicken, Alpharetta,    03/09/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License

There is an interesting history of this dish at the New York Times Food site at