How To make General Tao's Chicken (Le Piment Rouge)

Ingredients
10
oz
chicken legs, deboned
2
cup
soya oil
1
tablespoon
ginger root, minced
2
each
scallions, chopped
1
tablespoon
garlic, minced
2
tablespoon
dry chili pepper
2
tablespoon
sugar
2
tablespoon
soy sauce
1 1/2
teaspoon
vinegar
2
tablespoon
cornstarch
1/4
cup
chicken stock
1
teaspoon
sesame oil
 
 

MARINADE:

1

egg white
1
tablespoon
cornstarch
1
tablespoon
soy sauce

Directions:
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.
Serves 4.
Notes: 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 favourite.