General Tso Chicken Asian Food concept recipe for restaurants, foodservice operators, research and development chefs, supermarket deli Asian food take-out

Supermarket Hot Deli Program

MBE Certified by the Southern California Minority Business Development Council

Starport Foods

General Tso Chicken Recipe

Asian Chinese Stir Fry Sauce Recipe

Asian Chinese spicy chicken stir-fry recipe with chicken, baby corn,

mushrooms, onions and bell peppers in a sweet spicy sauce

		Ingredient List: Buffet quantity
	1.0 C.	General Kung Pao Sauce (Starport 345)
	1.0 C.	Classic Hoisin (Starport 128)
	2.5 lbs.	Chicken breast, diced 1/2" marinated & velvetized
	0.25 lb.	Red onions, diced 1/4"
	1.0 lb.	Red bell peppers, diced 1/2"
	1.0 lb.	Mushrooms, quartered
	0.75 lb.	Baby corns, 1/2" long
	0.25 lb.	Green onions, chopped
	0.1 lb.	Garlic, crushed
	1/4 C.	Corn oil

Chicken Marinade and Velvetization:

To marinate: For 10 lbs. sliced or diced chicken; mix 0.5 lb. (1 C.) Marinade Seasoning (Starport 356),

1-1/4 C. water and 1 C. oil, mix well and marinate chicken for 30 minutes or more.

To velvetize: Oil blanch chicken in deep fryer at 350 F in 1-pound batch for 60-90 seconds,

un-clump the chicken pieces, remove and drain off oil.

When cool, place in covered container and refrigerate. Make batch daily.

Instructions:

See marinade and velvetizing chicken process above.
Cut vegetables and set aside.
Oil blanch green bell peppers in deep fryer at 350 F about 30 seconds, remove, drain and set aside.
Heat a wok or griddle at high heat, when hot add oil then onions and velvetized chicken; do not stir for 30 seconds to sear the onions and chicken, then add garlic.
Add bell peppers and baby corn and stir-fry about 3 minutes.
Add General King Pao Sauce and Classic Hoisin Sauce continue to stir-fry until steaming hot.
Remove and garnish with green onions.
Pre-mix General Kung Pao Sauce and Classic Hoisin Sauce for expediency.

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