Chicken General Tao

Preparation time: 25 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients for the Sauce

60 mL (¼ cup) sugar
60 mL (¼ cup) oyster sauce
60 mL (¼ cup) Maison Orphee apple cider vinegar
60 mL (¼ cup) water
30 mL ((2 Tbsp.) ketchup
15 mL (1 Tbsp.) soy sauce
15 mL (1 Tbsp.) cornstarch
15 mL (1 Tbsp.) fresh ginger, grated
1 mL (¼ tsp.) crushed chillies, or more to taste

Tempura ingredients

60 mL (¼ cup) pastry flour
150 mL (2/ 3 cup) cornstarch
125 mL (1/ 2 cup) cold beer
10 mL (2 tsp) Soy sauce

Others ingredients

Maison Orphée Sunflower oil for cooking, for frying
500 g to 600 g (1 to 1 1/ 4 lb) boneless skinless chicken breast, cut into dices of about 2.5 cm (1 in.)
15 mL (1 Tbsp) Maison Orphée toasted sesame oil
1 red pepper, diced
2-3 green onions, whites and greens separated, chopped
Maison Orphee Fine gray sea salt and pepper to taste


Sauce :

1. In a bowl, whip together all ingredients. Reserved (up to 2 days in the refrigerator, if desired).

Tempura :

1. Fill a large bowl with ice. Reserved.

2. In a smaller stainless steel or glass bowl, pour the flour and cornstarch and make a hole in the center. Pour beer and soy sauce and whip vigorously. Place bowl of tempura batter in the bowl of ice.

Rest of the preparation:

1. Heat the sunflower oil in the fryer to 175 C (350 F). Preheat oven to 100 C (200F) .

2. Coat the chicken with tempura batter. Fry 6 to 8 pieces of chicken at a time, about 5 minutes or until browned and crispy. Drain on paper towels and keep it warm in the oven.

3. In a wok or large skillet, sauté the peppers and the white part of green onions in the sesame oil. Lightly salt and pepper. Pour the sauce over the vegetables and cook, stirring until boiling. Adjust the seasoning. Add chicken and stir to coat. Garnish with green part of green onions. Serve on jasmine rice and with steam snap peas.