Tonight's dinner, General Tso's chicken. I had planned to do some fried and breaded boquerones with a garlic aioli, and some kind of meaty mushroom as a side, but the fish in La Boqueria looked a bit old and tired, so I had to come up with something else on the fly. It's always telling when they try to sell you fish there and it's already been cleaned. Seems to me that they're trying to get rid of old stock. I asked to see the whole fish that hadn't been cleaned and they were definitely past their sell date. Monday, it's not a great day for fish there. Anyway.
Boil rice. That's easy. For the sauce, it's ginger, garlic, white wine vinegar, red bell pepper, chili, spring onion. Chop them all up and mix them together.
Cut up a chicken breast into bite-sized pieces. Dredge them in a slurry of corn starch and egg. Fry them in hot oil in the wok.
When they're golden brown, take them out to drain on some paper towels. Throw into the wok the sauce ingredients, add some sugar. When they've cooked a bit, put in a little corn starch (I put in too much, that's why the picture above looks a bit congealed). When you get it in a chinese restaurant, it's bright red. That's because they add red food dye. I didn't. Sprinkle with sesame seeds if you have them. I didn't.
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