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January 2019

Fried Chicken Recipes

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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: 3.5 Rating 3.5
690 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print General Tao's Chicken Piment Rouge recipe  PDF   Fried Chicken recipes RSS   New

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