General Tsos Chicken Le Piment Rouge Recipes

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.

Steps:

• Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
• Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.