General Tso´s Chicken (taiwan Version)

As found in the "Revolutionary Chinese Cookbook" by Fuchsia Dunlop. Fantastic book - highly recommend

1. 1

   Unfold the chicken thighs and lay them, skinside down, on a chopping board.

2. 2

   If some parts are very thick, lay your knife flat and slice them in half, parallel to the board.

3. 3

   Use a sharp knife to make a few shallow criss-cross cuts into the meat - this will help the flavours to penetrate.

4. 4

   Then cut each thigh into bite-sized slices, an even 0.5 cm (1/4 in) or so in thickness.

5. 5

   Place the chicken slices in a bowl.

6. 6

   To make the marinade, add the soy sauces and egg yolk to the chicken and mix well.

7. 7

   Then stir in the potato flour and lastly the oil, set aside while you prepare the other ingredients.

8. 8

   Combine the sauce ingredients in a small bowl, set aside.

9. 9

   Use a pair of scissors to snip the dried chillies into 2cm (3/4 in), discarding seeds.

10. 10

    Heat enough oil for deep frying to 180-200c.

11. 11

    Add the chicken and deep-fry until it is crisp and golden.

12. 12

    Remove the chicken with a slotted spoon and set aside.

13. 13

    Pour the oil in a heatproof container, and clean the wok if necessary.

14. 14

    Return the wok to a high flame with 2-3 tablespoons of the oil.

15. 15

    Add the dried chillies and stir-fry briefly until they are fragrant and just changing colour (do not burn them).

16. 16

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

17. 17

    Then add sauce and stir as it thickens.

18. 18

    Return the chicken to the wok and stir vigorously to coat the pieces in sauce.

19. 19

    Remove from the heat, stir in sesame oil and then serve.