General Tso's Chicken (Le Piment Rouge)

READY IN: 2hrs 20mins
Recipe by Julesong

Yum

Top Review by Jodi B.

What a wonderful recipe! It is not difficult to prepare & the taste & texture is right on, a nice change from similar recipes that use a batter to deep fry the chicken. I did not have soy oil so I used peanut oil to fry cubes of deboned chicken breast. I had to make sure the oil came back up to temperature & the chicken was quite crispy & did not absorb too much oil. This recipe comes from Le Piment Rouge, one of my favorite Chinese restaurants in a beatifully restored former old hotel (Le Windsor) in downtown Montreal. The combination of the crispy, spicy & sweet chicken was pretty much identical to the take out I had a few weeks ago from the real deal but at much less cost!

Ingredients Nutrition

Directions

  1. For the best results use skinned deboned legs of capon.
  2. Cut the chicken into pieces no larger than 1 inch square.
  3. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
  4. Add chicken pieces and set aside for two hours.
  5. In a deep pot, heat the oil until it reaches 350 degrees.
  6. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
  7. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
  8. Continue until all pieces have been fried.
  9. Set oil and cooked chicken pieces aside.
  10. In a wok, on high heat, reheat two tablespoons of the reserved oil.
  11. Add prepared ginger, scallions, garlic and chili peppers.
  12. Stir to prevent burning.
  13. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
  14. Remove from the heat and stir sesame oil into the sauce.
  15. Spoon the mixture on to a hot platter and serve immediately with steamed rice.

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