i don't know how i came across it, but i found a new york times article about general tso's (zuo's) chicken, "the most famous hunanese dish in the world." only, this sweet&sour (and spiked with chilis) chicken dish was actually fabricated in the states and ceases to exist in china.

i'm pretty sure the article was from early february so i think the times has archived the article already. while you may not be able to read the history (or lack thereof) of general tso's chicken, you can at least make the dish at home yourself, as cavin and i have printed out the recipe and made this last night (for the second time with the leftover chicken thighs we had).

the second time we made it was better than the previous attempt, i think partly due to frying the chicken a bit longer. it's a bit of prep work, but once you start it'll be done in no time. i should add that making it with a partner really helps get the dish on the table in no time.

also, this recipe results in a hot and sour chicken dish, not like the americanized version which is rather sweet.

nyt's general tso's chicken
chicken:
4-5 boneless, skinless chicken thighs
1-2 tbsp oil
2 tbsp cornstarch
1 egg yolk
1/2 tsp dark soy sauce
2 tsp light soy sauce

sauce:
1 tbsp tomato paste
1/2 tsp dark soy sauce
1 1/2 tsp light soy sauce
1/2 tsp cornstarch
3 tbsp chicken stock
1 tbsp rice vinegar

2 tbsp minced garlic
2 tbsp minced ginger
sliced chilis (add as much as you feel necessary)
chopped scallions
2 tsp sesame oil
oil for deep frying

mix together the sauce ingredients (tomato paste through rice vinegar). set aside.

mise en place the garlic, ginger, scallions, and chilis.

cut chicken thighs into 1/4" slices. mix the chicken with the rest of the chicken ingredients and set aside.

deep frying: add about 1 1/2" - 2" oil to a pot, heat until 350F. add chicken to oil, deep frying until dark brown (3-5 minutes). do this in batches until all the chicken is cooked. set aside.

heat wok (or pan) on medium. add 1 tbsp oil. add chilis and cook for 30 seconds. add ginger and garlic. cook for another minute. add tomato paste sauce you made earlier and cook until the sauce starts getting thick (this should happen within 30 seconds). add the cooked chicken, and turn the heat to low and cook for a minute or so. add scallions and turn off heat. add sesame oil right before serving. serve over rice. (serves 2-3 people).

Labels: chicken, cooking