Chicken Tempura General Tso's Poutine

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Preparation time: 10 minutes
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Cook time: 20 minutes


100 g 3.52 oz Tempura chicken bites
250 g 2 large Peeled potatoes, cut into strips
100 g 3.52 oz Cheese curds
150 ml 2/3 cup General Tso's sauce
1 1 Green onion, minced
Roasted sesame seeds
125 ml 1/2 cup Soy sauce
125 ml 1/2 cup Cooking wine
375 ml 1 1/2 cup Brown sugar
250 ml 1 cup Chicken broth
8 8 Garlic cloves, finely chopped
30 ml 2 tbsp Fresh ginger, grated
30 ml 2 tbsp Rice vinegar
30 ml 2 tbsp Sriracha sauce
15 ml 1 tbsp Canola oil
7 ml 1 tsp Sesame oil
7 ml 1 tsp Ground black pepper
60 ml 4 tbsp Cornstarch
60 ml 4 tbsp Water



Place the potato sticks in a large bowl and cover them with cold water. Leave to stand for 1 hour at room temperature. Rinse the potatoes, drain them and pat dry.

Preheat the fryer to 300 ° F (150 ° C) and place the potatoes in it. Cook for 5 minutes, stirring occasionally, until tender Place fries on paper towel and set aside.

Bring the General Tso’s sauce to a boil. Keep hot. Cook the tempura chicken. Keep hot. Heat the oil to 375 ° F (190 ° C) and cook the fries in it for 3 to 5 minutes or until golden brown. Transfer on paper towel.

In a bowl, combine together the cooked chicken and half the sauce. Mix to coat well. Place the fries in a serving dish, add the cheese curds, the chicken in sauce and top with the remaining sauce.

Garnish with the green onions and sesame seeds.


In a saucepan over high heat, combine the two oils with the garlic and ginger together, cook, stirring for 1 minute, add the rest of the ingredients except the cornstarch and water.

Mix well, whisk and bring to a boil.

Dissolve the cornstarch in the water.

Add the diluted cornstarch to the pot and bring to a boil while whisking.

Reduce the heat and simmer for 5 minutes.

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