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This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce. General Tso's chicken exemplifies the bold flavours of outside China Chinese cooking, where heat from dried chillies, sweetness from sugar, and complexity from vinegar create a sauce that is bold yet balanced. Restaurant-quality results require proper oil temperature and crispy, well-coated chicken.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.
This is a dramatic dish sure to earn you compliments. Moderately easy to make but requiring organisation and some Chinese cooking experience. The key to success is that both the prawn sauce mixture and rice cake must be fairly hot, this creates a dramatic, theatrical sizzle when they combine. A showstopping presentation perfect for entertaining.
Spicy peanut balls are deep-fried rice balls seasoned with garlic, ginger, chilli, soy sauce, and lime, then coated in chopped peanuts for a satisfying crunch. They make an excellent snack or starter, and pair naturally with a chilli dipping sauce.