General Tao's Chicken

Name: General Tao's Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2/3 cup (140 g) sugar; 1 cup (250 ml) chicken broth; 2 tablespoons (30 ml) tapioca starch; 1/4 cup (60 ml) rice vinegar; 1/4 cup (60 ml) sherry; ½ to 1 tsp red pepper flakes; 1/4 cup (30 g) pastry flour; 2/3 cup (95 g) corn starch; 1/2 cup (125 ml) cold beer; 2 teaspoon (10 ml) soy sauce; 1 1/4 lb (565g) boneless skinless chicken breasts, cut into 1-inch (2.5-cm) cubes; 1 red bell pepper, diced; 2 green onions, chopped; 1 tbsp (15 ml) peanut oil; Canola oil, for frying

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Preparation 25 min
Cooking 35 min
Servings 4

Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

SAUCE
- 2/3 cup (140 g) sugar
- 1 cup (250 ml) chicken broth
- 2 tablespoons (30 ml) tapioca starch
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) sherry
- ½ to 1 tsp red pepper flakes
TEMPURA BATTER
- 1/4 cup (30 g) pastry flour
- 2/3 cup (95 g) corn starch
- 1/2 cup (125 ml) cold beer
- 2 teaspoon (10 ml) soy sauce
- 1 1/4 lb (565g) boneless skinless chicken breasts, cut into 1-inch (2.5-cm) cubes
- 1 red bell pepper, diced
- 2 green onions, chopped
- 1 tbsp (15 ml) peanut oil
- Canola oil, for frying

Preparation

1. SAUCE
- In a bowl, combine all of the ingredients. Set aside.
TEMPURA BATTER
- Preheat the canola oil in the deep fryer to the highest temperature. Preheat the oven to 200˚F (95˚C). Line a baking sheet with paper towels.
- In a bowl, whisk together the flour, corn starch, beer and soy sauce. Coat the chicken in the batter.
- Fry 6 to 8 pieces of chicken at a time for 5 minutes. Drain on the paper towels and keep warm in the oven.
- In a wok or large skillet over medium-high heat, soften the peppers and onions in the peanut oil. Add the sauce and bring to a boil, stirring constantly. Adjust the seasoning. Add the chicken and toss to combine.

General Tao's Chicken

Categories

Ingredients

SAUCE

TEMPURA BATTER

Preparation

1. SAUCE

TEMPURA BATTER

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