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Chicken Tempura General Tso's Poutine
Ingredients
| 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 |
Preparation
Poutine:
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.
Sauce:
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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