General tao chicken

GENERAL TAO CHICKEN

Portions : 4 - Preparation : 15 minutes - Cooking : 15 minutes

Ingredients

Sauce

• 45 ml (3 tablespoons) oyster sauce
• 45 ml (3 tablespoons) Hoisin sauce
• 45 ml (3 tablespoons) sugar
• 15 ml (1 tablespoon) rice vinegar
• 15 ml (1 tablespoon) Sambal Oelek
• 45 ml (3 tablespoons) ketchup
• 15 ml (1 tablespoon) tomato paste
• 30 ml (2 tablespoons) ginger, grated
• 5 ml (1 tsp.) cornstarch
• 15 ml (1 tablespoon) soy sauce

Breadcrumbs

• 60 ml (4 tablespoons) cornstarch
• 2 pinches salt
• 3 eggs, beaten
• 45 ml (3 tablespoons) 2% milk
• 190 ml (3/4 cup) tempura flour
• 15 ml (1 tablespoon) baking powder (baking powder)
• 600 gr (20 ½ oz) firm tofu, cubed
• Sufficient oil for frying.

Vegetables

• 1 onion, chopped
• 1 red bell pepper, julienned
• 2 garlic cloves, chopped
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 60 ml (4 tablespoons) toasted sesame seeds

Preparation

1. In a saucepan, combine all sauce ingredients except soy sauce, heat and reduce to a syrupy consistency.
2. Gradually add soy sauce as needed and to taste.
3. Organize a first bowl containing the cornstarch and salt, a second for the milk and fork-beaten egg mixture, and a third for the tempura flour and baking powder mixture.
4. To coat, pass the tofu cubes through the first bowl, then the second and finally the third.
5. In a hot wok or frying pan with sufficient oil, or in a hot deep-fat fryer, cook and color the tofu cubes.
6. At the same time, in a hot frying pan, sauté the vegetables coated in Mycryo butter or in the fat of your choice and add the Tofu cubes.
7. Add sauce, toss to coat and sprinkle with sesame seeds.