GENERAL TSO'S CHICKEN (LE PIMENT ROUGE)

General Tso's Chicken (Le Piment Rouge) image

Make and share this General Tso's Chicken (Le Piment Rouge) recipe from Food.com.

Provided by Julesong

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

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
1 egg white
1 tablespoon soy sauce
1 tablespoon cornstarch

Steps:

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.

Nutrition Facts : Calories 1182.9, Fat 119.1, SaturatedFat 18.4, Cholesterol 59.7, Sodium 849.1, Carbohydrate 15.4, Fiber 0.8, Sugar 7.5, Protein 16.1