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

Ingredients
Preparation

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

Ingredients

SAUCE

TEMPURA BATTER

Preparation

1. SAUCE

TEMPURA BATTER

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