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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

 

General Tso Chicken  

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. 

 

General Tso chicken ingredients   General Tso chicken blanched ingredients

 

Instructions:

  1. See marinade and velvetizing chicken process above.

  2. Cut vegetables and set aside.

  3. Oil blanch green bell peppers in deep fryer at 350 F about 30 seconds, remove, drain and set aside.

  4. 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.

  5. Add bell peppers and baby corn and stir-fry about 3 minutes.

  6. Add General King Pao Sauce and Classic Hoisin Sauce continue to stir-fry until steaming hot.

  7. Remove and garnish with green onions.

  8. Pre-mix General Kung Pao Sauce and Classic Hoisin Sauce for expediency.           

 

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