GENERAL TSO CHINESE RECIPES

Steps:

• Make the sauce by combining all the ingredients in a small bowl. Set aside.
• To prepare the chicken, unfold the chicken thighs and lay them on a cutting board. Remove as much of the sinew as possible. (If some parts are very thick, cut them in half horizontally.) Slice a few shallow crosshatches into the meat. Cut each thigh into roughly 1/4-inch slices and place in a large bowl. Add the soy sauces and egg yolk and mix well. Stir in the potato flour and 2 teaspoons peanut oil and set aside. Using scissors, snip the chilies into 3/4-inch pieces, discarding the seeds. Set aside.
• Pour 3 1/2 cups peanut oil into a large wok, or enough oil to rise 1 1/2 inches from the bottom. Set over high heat until the oil reaches 350 to 400 degrees. Add half the chicken and fry until crisp and deep gold, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the second batch. Pour the oil into a heatproof container and wipe the wok clean.
• Place the wok over high heat. Add 2 tablespoons peanut oil. When hot, add the chilies and stir-fry for a few seconds, until they just start to change color. Add the ginger and garlic and stir-fry for a few seconds longer, until fragrant. Add the sauce, stirring as it thickens. Return the chicken to the wok and stir vigorously to coat. Remove from the heat, stir in the sesame oil and top with scallions. Serve with rice.

Steps:

• For the chicken, mix all the sauce ingredients in a bowl and set aside.
• Mix the potato flour with a pinch of sea salt and white pepper in a bowl. Add the chicken and toss to coat well.
• Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and dried chillies and stir-fry for a few seconds. Add the onion and red pepper and stir-fry for 15 seconds, or until crisp on the edges.
• Push the ingredients to one side of the wok. Add the chicken and let it brown for 10 seconds, then cook, tossing, for 30 seconds. Before it has turned completely opaque, season with rice wine. Continue to cook for 1 minute, or until cooked through.
• Pour in the sauce and cook for 1 minute, or until it has reduced by half and is slightly sticky. Toss in the spring onions and peanuts, then transfer to a serving plate while you cook the noodles.
• For the noodles, cook the noodles according to the packet instructions, then drain and dress in 1 teaspoon sesame oil (you can do this in advance to save time). Next heat a wok over a high heat and add the rapeseed oil. Add the garlic chives and cook for 30 seconds, then add the Chinese mushrooms and cook for 10 seconds.
• Add the rice wine and cook until evaporated. Add the prepared noodles and toss well for 30 seconds. Season with the mushroom sauce, sugar and light soy sauce. Gently toss and fold in the beansprouts. Season with the remaining teaspoon of sesame oil, garnish with the spring onion and serve immediately alongside the chicken.