General Tao's Chicken (Le Piment Rouge) Recipe

Name: General Tao's Chicken (Le Piment Rouge)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces chicken legs deboned; 2 cups soya oil; 1 tablespoon ginger root minced; 2 each scallions, spring or green onions chopped; 1 tablespoon garlic minced; 2 tablespoons chile pepper dried; 2 tablespoons sugar; 2 tablespoons soy sauce, tamari; 1 1/2 teaspoon vinegar; 2 tablespoons cornstarch; 1/4 cup chicken broth; 1 teaspoon sesame oil; 1 x egg whites; 1 tablespoon cornstarch; 1 tablespoon soy sauce, tamari

Servings: persons

10 ounces chicken legs deboned
2 cups soya oil
1 tablespoon ginger root minced
2 each scallions, spring or green onions chopped
1 tablespoon garlic minced
2 tablespoons chile pepper dried
2 tablespoons sugar
2 tablespoons soy sauce, tamari
1 1/2 teaspoon vinegar
2 tablespoons cornstarch
1/4 cup chicken broth
1 teaspoon sesame oil
1 x egg whites
1 tablespoon cornstarch
1 tablespoon soy sauce, tamari

1
For the best results use skinned deboned legs of capon.
2
Cut the chicken into pieces no larger than 1 inch square.
3
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
4
Add chicken pieces and set aside for two hours.
5
In a deep pot, heat the oil until it reaches 350F (180C).
6
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
7
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
8
Continue until all pieces have been fried.
9
Set oil and cooked chicken pieces aside.
10
In a wok, on high heat, reheat two tablespoons of the reserved oil.
11
Add prepared ginger, scallions, garlic and chili peppers.
12
Stir to prevent burning.
13
Add the fried chicken and stir quickly.
14
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
15
Remove from the heat and stir sesame oil into the sauce.
16
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
17
Notes: This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan.
18
According to legend, the old general ate nothing but poultry and this dish was his favourite.

1358

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 ounces chicken legs deboned, 2 cups soya oil, 1 tablespoon ginger root minced, 2 each scallions, spring or green onions chopped, and more.

Yes, General Tao's Chicken (Le Piment Rouge) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tao's Chicken (Le Piment Rouge)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions