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General Tao's Chicken https://www.metro.ca/userfiles/image/recipes/poulet-general-tao-4888.jpg PT30M PT30M PT1H00M
TempuraDissolve the tempura mix with water until it has the texture of a thin pancake batter. Coat each piece of chicken with the batter. Deep fry in the oil over high heat for 7 minutes or until the batter is golden. Set aside and keep warm in a 250°F (120°C) oven.SauceIn a saucepan over medium-low heat, mix the white vinegar, sugar, dry sherry, oyster sauce, soya sauce, water and hot peppers or paste. Add the dissolved flour or starch and mix into the sauce well.Sautéed vegetablesIn a wok, heat the canola oil over high heat ; sauté the peppers, then add the prepared sauce and bring to a boil. Add the chicken cubes and sauté for about 30 seconds or until they're coated with a light glaze. Scatter the toasted sesame seeds on top (optional).
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4 12 5 3
8 oz (250 g) tempura batter mix 1 lb (750 g) skinless, boneless chicken breast or thighs, cut into 1 in. (2.5 cm) cubes 4 cups (1 L) canola oil (for frying) 2 Tbsp. (30 mL) canola oil (for cooking) 1/2 red bell pepper, cut into very thin strips 1/2 green bell pepper, cut into very thin strips 1/2 Tbsp. (7 mL) toasted sesame seeds (optional) 1/4 cup (60 mL) white vinegar 1/2 cup (125 mL) sugar 1 Tbsp. (15 mL) dry sherry 1 Tbsp. (15 mL) oyster sauce 1 Tbsp. (15 mL) dark soya sauce 1/4 cup (60 mL) water 3 dried hot peppers, crumbled or 1/4 teaspoon (1 ml) hot pepper paste 4 tsp. (20 mL) tapioca flour or cornstarch, dissolved in 1/4 cup (60 ml) water
General Tao's Chicken

General Tao's Chicken

Rate this recipe
12 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 oz
    (250 g)
    tempura batter mix
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  • 1 lb
    (750 g)
    skinless, boneless chicken breast or thighs, cut into 1 in. (2.5 cm) cubes
  • 4 cups
    (1 L)
    canola oil (for frying)
  • 2 Tbsp.
    (30 mL)
    canola oil (for cooking)
  • 1/2
    red bell pepper, cut into very thin strips
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  • 1/2
    green bell pepper, cut into very thin strips
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  • 1/2 Tbsp.
    (7 mL)
    toasted sesame seeds (optional)
  • 1/4 cup
    (60 mL)
    white vinegar
  • 1/2 cup
    (125 mL)
    sugar
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  • 1 Tbsp.
    (15 mL)
    dry sherry
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  • 1 Tbsp.
    (15 mL)
    oyster sauce
  • 1 Tbsp.
    (15 mL)
    dark soya sauce
  • 1/4 cup
    (60 mL)
    water
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  • 3
    dried hot peppers, crumbled or 1/4 teaspoon (1 ml) hot pepper paste
  • 4 tsp.
    (20 mL)
    tapioca flour or cornstarch, dissolved in 1/4 cup (60 ml) water
Imprimer ma sélection

Preparation

Tempura

Dissolve the tempura mix with water until it has the texture of a thin pancake batter. Coat each piece of chicken with the batter. Deep fry in the oil over high heat for 7 minutes or until the batter is golden. Set aside and keep warm in a 250°F (120°C) oven.

Sauce

In a saucepan over medium-low heat, mix the white vinegar, sugar, dry sherry, oyster sauce, soya sauce, water and hot peppers or paste. Add the dissolved flour or starch and mix into the sauce well.

Sautéed vegetables

In a wok, heat the canola oil over high heat ; sauté the peppers, then add the prepared sauce and bring to a boil. Add the chicken cubes and sauté for about 30 seconds or until they're coated with a light glaze. Scatter the toasted sesame seeds on top (optional).

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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