For the best results use skinned deboned legs of capon.
Cut the chicken into pieces no larger than 1 inch
square. Prepare marinade by combining egg white,
cornstarch and 1 tablespoon soy sauce in a large bowl.
Add chicken pieces and set aside for two hours.
In a deep pot, heat the oil until it reaches 350
degrees. In a basket, or with a slotted spoon, lower
several marinated chicken pieces into the fat. Fry
about one or two minutes or until the chicken becomes
crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and
cooked chicken pieces aside. In a wok, on high heat,
reheat two tablespoons of the reserved oil. Add
prepared ginger, scallions, garlic and chili peppers.
Stir to prevent burning.
Add the fried chicken and stir quickly.Add sugar, soy
sauce, vinegar and cornstarch mixed with chicken
stock. Remove from the heat and stir sesame oil into
the sauce. Spoon the mixture on to a hot platter and
serve immediately with steamed rice.
Serves 4.
Hazel Mah who owns Le Piment Rouge Windsor
(translation: Red Pepper) and Le Piment Rouge Laurier
graciously agreed to share the recipe for the popular
dish. This dish dates back to the Chin Dynasty and is
named for General Tao, a governor of the northern
Chinese province of Hunan. According to legend, the
old general ate nothing but poultry and this dish was
his favourite. Le Piment Rouge Windsor, 1170 Peel in
Montreal. From The Gazette, 91/02/27.
