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This is part of an ongoing series about making your own takeout food.
It's Christmas morning, so I'm thinking that if you are trawling through Web sites right now, then you probably don't celebrate this holiday. Chances are that you may be contemplating doing what my Jewish husband used to do before we were married. He always ordered Chinese food for his Christmas dinner.
So here is a recipe for the ever popular General Tso's Chicken that you can make yourself, instead of dialing up your local Chinese restaurant. If you are vegetarian, just substitute firm tofu for the chicken and cook it in exactly the same way.
General Tso's Chicken (or Tofu)
Serves 4
4 boned chicken thighs or breasts with skin
6-10 dried whole red chilies
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp sesame oil
peanut oil for deep frying
For the marinade:
2 1/2 tsp light soy sauce
1 egg yolk
2 tbsp potato flour
2 tsp peanut oil
For the sauce:
1 tbsp tomato paste mixed with 1 tbsp water
1/2 tsp potato flour
2 tsp soy sauce
1 tbsp clear rice vinegar
3 tbsp chicken stock or water
Thinly sliced scallion greens to garnish.
1. Unfold the chicken thighs and lay them, skin side down on a chopping board. Use a sharp knife to make a few shallow crisscross cuts into the meat-this will help the flavours to penetrate. Then cut each thigh into bite size slices, a 1/4 inch or so in thickness. Place the chicken slices in a bowl.
2. To make the marinade, add the soy sauce and egg yolk to the chicken and mix well, then stir in the potato flour and lastly the oil; set aside while you prepare the other ingredients.
3. Combine the sauce ingredients in a small bowl'; set aside.
4. Heat enough oil for deep frying to 350ºF-400ºF. Add the chicken and deep fry until it is crisp and golden. You may have to fry it in batches. Remove the chicken with a slotted spoon and set aside. Put the oil into a heatproof container and clean the wok if necessary.
5. Return the wok to a high flame with 2-3 tbsp of the oil. Add the dried chilies and stir-fry briefly until they are fragrant and just changing colour. Toss in the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Then add the sauce and stir as it thickens.
6. Return the chicken to the wok, and stir vigorously to coat the pieces in sauce. Remove from the heat, stir in the sesame oil and then serve, sprinkled with scallion greens.
Difficulty level: Easy
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