General Tso's Latkes

Ingredients

• 1½ lbs Potato (Russet; shredded and squeezed of excess liquid)
• 1 lb Ground Chicken
• 1 Onion (large; shredded and squeezed of excess liquid)
• 2 Chicken Egg (large)
• 4 tbsp Cornstarch (2 tbsp for latkes; 2 tbsp for sauce slurry)
• ¼ cup Soy Sauce (plus 1 tsp for latke mixture; 1/4 cup for sauce)
• ½ cup Vegetable Oil (for frying)
• ¼ cup White Sugar (granulated)
• 1 tbsp Sriracha
• ¼ cup Rice Vinegar
• 1 cup Chicken Broth (unsalted)
• 1 tbsp Sesame Oil
• 2 Garlic (large cloves, minced)
• 1 tbsp Ginger (minced)
• 1 Scallion (large, sliced for garnish)
• ¼ cup Sesame Seeds (for garnish)

Instructions

1. 1

   In a saucepan over medium heat, sauté the minced garlic and ginger in sesame oil until fragrant, about 1-2 minutes.

2. 2

   Add the chicken broth, 1/4 cup soy sauce, granulated sugar, sriracha, and rice wine vinegar to the pan. Bring the mixture to a simmer.

3. 3

   In a small bowl, whisk 2 tablespoons of cornstarch with a small amount of water or broth to create a slurry. Stir the slurry into the simmering sauce and continue to cook until thickened and glossy. Remove from heat and set aside.

4. 4

   Shred the potatoes and onion using a food processor or box grater. Place the shredded vegetables into a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

5. 5

   In a large mixing bowl, combine the dried potatoes and onions with ground chicken, eggs, 2 tablespoons of cornstarch, and 1 teaspoon of soy sauce. Mix thoroughly by hand until well combined.

6. 6

   Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep).

7. 7

   Working in batches, scoop about 1/4 cup portions of the latke mixture into the hot oil. Flatten each scoop slightly with a spatula.

8. 8

   Fry the latkes for 3-5 minutes per side until deeply golden brown and the ground chicken is fully cooked. Drain on a wire rack or paper towels.

9. 9

   Toss the warm latkes in the prepared General Tso's sauce or brush the sauce generously over each one.

10. 10

    Garnish with sliced scallions and sesame seeds before serving.