General Tso's Chicken (Fushia Dunlop)

cooking.nytimes.com

Paolo S

subheading: FOR THE SAUCE:

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

1 tablespoon of water

½ teaspoon potato flour or cornstarch

½ teaspoon dark soy sauce

1½ teaspoons light soy sauce

1 tablespoon rice vinegar

3 tablespoons chicken stock or water

subheading: FOR THE CHICKEN:

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

2 teaspoons finely chopped ginger

2 teaspoons minced garlic

2 teaspoons sesame oil

Scallions, thinly sliced, for garnish

Directions at cooking.nytimes.com

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