Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Fried Chicken Recipes

Main Dish Recipes

Hot Couscous Breakfast

Hot Couscous Breakfast Recipe
1/4 ts Orange peel grated 1 oz Couscous uncooked 1/2 oz Almonds toasted, sliced 1 tb Half an...

read more

General Tao's Chicken Piment Rouge Recipe

General Tao's Chicken Piment Rouge recipe and other fried chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print General Tao's Chicken Piment Rouge recipe  PDF


10 oz Chicken Legs, deboned
2 c Soya Oil
1 tb Ginger Root, minced
2 Scallions, chopped
1 tb Garlic, minced
2 tb Dry Chili Pepper
2 tb Sugar
2 tb Soy Sauce
1 1/2 ts Vinegar
2 tb Cornstarch
1/4 c Chicken Stock
1 ts Sesame Oil
MARINADE 1 Egg White
1 tb Cornstarch
1 tb Soy Sauce
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 mi ed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mi ture on to a hot platter and serve immediately with steamed rice.

General Tao's Chicken Piment Rouge recipe and other fried chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
221 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print General Tao's Chicken Piment Rouge recipe  PDF   Fried Chicken recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Stuffed Acorn Squash

New Cooking Recipes

KibbeeLamb and Bulgur
KibbeeLamb and Bulgur Recipe


NUT STUFFING 1/2 c Coarsely ground lamb 1/3 c Pine nuts 1/8 ts Salt Pepper 1 tb Butter or margarine LAMB 1/3 c Bulgur 1 lb Ground lean lamb 1/4 c Minced onion 1/8 ts Ground oregano 1 1/2 ts Salt Pepper 2 tb Butter or margarine Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mi ture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and se...

Cooking Magazines: Stuffing Recipes » November 2018   Stuffing recipes RSS   New

Dish Of The Day

Mom's Roast Beef

Mom's Roast Beef Recipe
RADIS BGMB90B 1 tablespoon Cooking oil 2 1/2 pounds Eye of the round beef roast 1 medium Onion ...
read more

Category: » Crockpot Recipes

View more dishes

>