General Tso-Style Chicken Chow Mein

Method9 steps

1. 1

   Step 1: Mix the 6 sliced boneless, skinless chicken thighs with 2 tbsp marinade soy sauce, 4 tsp marinade dark soy sauce, 2 tsp chicken powder, 2 tsp white pepper, the 6 grated marinade garlic cloves and 2 tbsp marinade oil. Cover and refrigerate for 15–20 minutes while preparing the noodles and sauce; longer marinating is optional and must stay refrigerated.

   Refrigerate the mixed chicken marinade · 15 minUses 6 boneless, skinless chicken thighs, sliced · 2 tbsp soy sauce · 4 tsp dark soy sauce · 2 tsp chicken powder · 2 tsp white pepper · 6 cloves garlic, grated, for chicken marinade · 2 tbsp oil for chicken marinade

   
2. 2

   Step 2: Cook the 500–600 g chow mein noodles in water according to the actual package directions. Rinse under cold water, drain thoroughly and set aside; the noodles will be tossed again in the wok.

   Use the actual chow mein package cooking time · 10 minUses 500–600 g chow mein noodles; cook according to the actual package · Water for cooking the chow mein noodles according to the package; amount unspecified, drained away · Cold water for rinsing the cooked noodles; amount unspecified, drained away

   
3. 3

   Step 3: Whisk the complete sauce together: 2 tbsp sauce water, 4 tbsp sauce soy sauce, 2 tbsp sauce dark soy sauce, 2 tbsp hoisin, 2 tbsp rice vinegar, 2–4 tsp sugar to taste, 2 tbsp sesame oil and 4 tsp chili oil. Keep this one sauce batch for the wok.

   Uses 2 tbsp water for sauce · 4 tbsp soy sauce for sauce · 2 tbsp dark soy sauce for sauce · 2 tbsp hoisin sauce · 2 tbsp rice vinegar · 2–4 tsp sugar for sauce, to taste · 2 tbsp sesame oil · 4 tsp chili oil

4. 4

   Step 4: Heat 2 tbsp total from the divided cooking-oil supply in a wok or large pan over medium-high heat. Add the earlier marinated chicken and stir-fry until browned and fully cooked, checking at least 74°C / 165°F in the thickest pieces. Work in uncrowded batches if necessary, dividing the same 2 tbsp oil across them. Remove all the cooked chicken and set aside.

   Uses All earlier marinated chicken and its measured marinade · 2 tbsp from the divided cooking-oil supply for all chicken batches

   
5. 5

   Step 5: In the same wok, add the remaining 1–2 tbsp from the divided cooking-oil supply. Add the separate 6 minced stir-fry garlic cloves, 2 diced shallots, 1 sliced onion and 8–10 dried chilies. Stir-fry for 1–2 minutes until fragrant and the chilies darken slightly.

   Stir-fry garlic shallots onion and dried chilies · 2 minUses Remaining 1–2 tbsp from the same divided cooking-oil supply · 6 cloves garlic, minced, for the aromatic stir-fry · 2 shallots, diced · 1 onion, sliced · 8–10 dried chilies, adjust heat

   
6. 6

   Step 6: Add the earlier cooked, rinsed and thoroughly drained chow mein noodles to the fragrant aromatics. Toss together and lightly stir-fry the noodles.

   Uses All earlier package-cooked and drained noodles · All earlier fragrant aromatic pan mixture

7. 7

   Step 7: Return all the earlier fully cooked chicken to the noodle-and-aromatic wok mixture. Pour in the complete earlier mixed sauce. Stir-fry for 2–3 minutes, tossing until the sauce slightly reduces and evenly coats the noodles and chicken.

   Toss chicken noodles and sauce until coated · 3 minUses All earlier noodles and cooked aromatic mixture · All earlier fully cooked chicken · All earlier mixed sauce

   
8. 8

   Step 8: Add the green parts from 6 green onion stalks, cut into 2-inch pieces. Toss the earlier sauced chicken and noodles with them for 30 seconds so the greens remain bright and crisp.

   Toss green onion pieces into the noodles · 1 minUses All earlier sauced chicken-noodle mixture · Green parts of 6 green onion stalks, cut into 2-inch pieces

   
9. 9

   Step 9: Transfer all the finished chicken chow mein to plates or a serving bowl. Sprinkle with the separate unmeasured sesame-seed and sliced-scallion garnish. Serve hot as 4 portions.

   Uses All earlier finished chicken chow mein · Sesame seeds for serving garnish; amount unspecified · Sliced scallions for serving garnish; amount unspecified