General Tso’s chicken

Name: General Tso’s chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) tempura mix; 3 to 4 cups (750 ml to 1 L) canola oil; 500 g (1.1 lb) boneless, skinless chicken breasts, cut into large cubes; 2 tablespoons (30 ml) peanut oil; ½ teaspoon (2.5 ml) sesame oil; ½ red bell pepper, sliced; ½ green bell pepper, sliced; 2 green onions, sliced (keep a few slices for garnish); Sesame seeds; ½ cup (120 ml) water; ⅓ cup (80 ml) white vinegar; ¾ cup (180 ml) brown sugar; 2 tablespoons (30 ml) white wine; 2 tablespoons (30 ml) oyster sauce; 2 tablespoons (30 ml) soy sauce; ½ teaspoon (2.5 ml) Sriracha; ½ teaspoon (2.5 ml) fresh ginger, grated; 4 teaspoons (20 ml) cornstarch, dissolved in ¼ cup (60 ml) cold water

Preparation 15 min
Cooking 45 min
Servings 4
Freezing I do not suggest

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General Tao chicken

2 cups (500 ml) tempura mix
3 to 4 cups (750 ml to 1 L) canola oil
500 g (1.1 lb) boneless, skinless chicken breasts, cut into large cubes
2 tablespoons (30 ml) peanut oil
½ teaspoon (2.5 ml) sesame oil
½ red bell pepper, sliced
½ green bell pepper, sliced
2 green onions, sliced (keep a few slices for garnish)
Sesame seeds

General Tao sauce

½ cup (120 ml) water
⅓ cup (80 ml) white vinegar
¾ cup (180 ml) brown sugar
2 tablespoons (30 ml) white wine
2 tablespoons (30 ml) oyster sauce
2 tablespoons (30 ml) soy sauce
½ teaspoon (2.5 ml) Sriracha
½ teaspoon (2.5 ml) fresh ginger, grated
4 teaspoons (20 ml) cornstarch, dissolved in ¼ cup (60 ml) cold water

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Preparation

In a bowl, prepare the tempura batter mix following the instructions on the box. Set aside.
In a large skillet over medium heat, pour in enough canola oil to reach about 2 inches (5 cm) deep. Heat the oil to 350°F (180°C). It needs to be hot enough to sear the batter without burning it. Test with a small drop before you start!
Dip the chicken pieces in the batter and drop them right away into the hot oil, one piece at a time. Fry in small batches, otherwise the pieces will stick together and form a loaf. If that happens, gently separate them with tongs. Fry on all sides for 6 to 8 minutes in total, until the chicken is deep golden! The more golden the chicken, the crispier it will be.
Lift the chicken out of the oil, drain it and set it on paper towels for 2 minutes MAXIMUM. Then move the cooked pieces to a rack, in a single layer only. If the chicken sits on the paper towels too long or the pieces are stacked on top of each other, the coating will go soft!!! Keep going with the rest of the chicken.
Meanwhile, make the sauce. In a bowl, combine all the ingredients (except the cornstarch mixture) and mix well. Set aside.
In another large skillet or a wok over high heat, heat the peanut and sesame oils. Add the bell peppers and cook for 2 to 3 minutes, stirring often. Pour onto a plate and set aside.
In the same pan over medium heat, add the sauce and the cornstarch mixture and stir well. Cook for a few minutes until the sauce thickens, which should go pretty fast!
Add the chicken, bell peppers and green onions and toss to coat everything! Keep cooking for 2 minutes and take off the heat.
Serve over rice, add plenty of sesame seeds to taste and top with green onions!