General Tso's Chicken (le Piment Rouge)

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 ounces chicken legs, deboned
• 2 tablespoons sugar
• 2 cups soya oil
• 2 tablespoons soy sauce
• 1 tablespoon gingerroot, minced
• 1 1/2 teaspoons vinegar
• 2 scallions, chopped
• 2 tablespoons cornstarch
• 1 tablespoon garlic, minced
• 1/4 cup chicken stock
• 2 tablespoons dry chili peppers
• 1 teaspoon sesame oil
• 1 egg
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

Recipe

• 1 for the best results use skinned deboned legs of capon.
• 2 cut the chicken into pieces no larger than 1 inch square.
• 3 prepare marinade by combining egg , cornstarch and 1 tablespoon soy sauce in a large bowl.
• 4 add chicken pieces and set aside for two hours.
• 5 in a deep pot, heat the oil until it reaches 350 degrees.
• 6 in a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
• 7 fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
• 8 continue until all pieces have been fried.
• 9 set oil and cooked chicken pieces aside.
• 10 in a wok, on high heat, reheat two tablespoons of the reserved oil.
• 11 add prepared ginger, scallions, garlic and chili peppers.
• 12 stir to prevent burning.
• 13 add the fried chicken and stir quickly.add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
• 14 remove from the heat and stir sesame oil into the sauce.
• 15 spoon the mixture on to a hot platter and serve immediately with steamed rice.