General Tso's Chicken (Piment Rouge)

Recipe Ingredients

10 oz	284g	Chicken legs - deboned
1 1/2 teaspoons	7.5ml	Vinegar
2 cups	474ml	Soy oil
2 tablespoons	30ml	Cornstarch
1 tablespoon	15ml	Ginger root - minced
1/4 cup	59ml	Chicken stock
2		Scallions - chopped
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Garlic - minced
		Marinade
2 tablespoons	30ml	Dry chili pepper
1		Egg white
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Soy sauce

Recipe Instructions

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 350F. 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. Serves 4.

Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favorite.

Source:
Le Piment Rouge Windsor, 1170 Peel in Montreal.

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