General Tso's Chicken (Le Piment Rouge)

Recipe by Julesong
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READY IN: 2hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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