General Tso's Chicken

There is a version of this on Serious Eats and in Kenji's new cookbook The Wok, but this version is Fuschia Dunlop's from Every Grain of Rice, which is an excellent introductory Chinese cookbook for those of us who get overwhelmed when we read a Serious Eats recipe. She is all about "you can do this", not "the very best way with 27 steps". 2 teaspoons light soy sauce ½ teaspoon dark soy sauce 1 egg yolk 2 tablespoons potato flour 2 teaspoons oil For the sauce 1 tablespoon tomato paste 1 tablespoon water ½ teaspoon potato flour ½ teaspoon dark soy sauce 1½ teaspoon light soy sauce 1 tablespoon rice vinegar 3 tablespoons water For the stir-fry 350 g (12 oz) chicken breast or thigh fillets, diced 6–10 dried red chillies 2 teaspoons finely chopped ginger 2 teaspoons finely chopped garlic 1 large red capisicum, diced 2 teaspoons sesame oil cooking oil for deep-frying spring onions (scallions), sliced Instructions To make the marinade, mix together the light and dark soy sauces with the egg yolk. Add the chicken pieces and mix well. Stir through the potato flour and then the oil. Make the sauce by mixing all the ingredients together in a small bowl or jug. Heat the cooking oil in a large saucepan until about 180°C (350°F) and deep-fry the chicken in batches until crisp and golden. Set the chicken aside. Heat another saucepan with some of the used cooking oil and stir-fry the dried chillies for a few seconds. Add the ginger, garlic and capsicum and cook for a few minutes until fragrant. Add the sauce and stir until it thickens. Add the cooked chicken to the sauce and give everything a good mix. Stir in the sesame oil and garnish with spring onions.