General Tso Chicken in Kung Pao sauce an Asian concept recipe by Chef David Tsang

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General Tso Chicken in Kung Pao Sauce Recipe by Chef David Tsang

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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