General Tso's Chicken (Le Piment Rouge)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 10 ounces chicken legs, deboned
- 2 tablespoons sugar
- 2 cups soya oil
- 2 tablespoons soy sauce
- 1 tablespoon gingerroot, minced
- 1 1⁄2 teaspoons vinegar
- 2 scallions, chopped
- 2 tablespoons cornstarch
- 1 tablespoon garlic, minced
- 1⁄4 cup chicken stock
- 2 tablespoons dry chili peppers
- 1 teaspoon sesame oil
-
MARINADE
- 1 egg white
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
directions
- For the best results use skinned deboned legs of capon.
- Cut the chicken into pieces no larger than 1 inch square.
- Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
- Add chicken pieces and set aside for two hours.
- In a deep pot, heat the oil until it reaches 350 degrees.
- In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
- Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
- Continue until all pieces have been fried.
- Set oil and cooked chicken pieces aside.
- In a wok, on high heat, reheat two tablespoons of the reserved oil.
- Add prepared ginger, scallions, garlic and chili peppers.
- Stir to prevent burning.
- Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
- Remove from the heat and stir sesame oil into the sauce.
- Spoon the mixture on to a hot platter and serve immediately with steamed rice.
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Reviews
-
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!
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My family and I were a little disappointed with this recipe. This tasted very much of soy sauce and did not crisp up for the chicken. I think that this is a great starter recipe, but it is missing something. I will try giving the marinated chicken a quick toss in a flour and ground ginger mix to help crisp. Also think that the sauce needs a bit of something more.
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This was an excellent recipe, beautifully seasoned. My chicken did not come out crisp but that did not affect my enjoyment of the dish. I added a full bunch of green onions, peanuts, and two diced, blanched zuccini. In future I will omit the egg white from the marinade and saute the chicken. Thank you for this wonderful recipe.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>