Supermarket
Hot Deli Program
General Tso Chicken
Asian Chinese Food 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.
For
selected RETAIL products,
SHOP ON-LINE at:
www.starportgourmet.com
Starport Foods Products are available from selected foodservice distributors or Direct Sales