Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Poulet Général Tao
Poulet Général Tao croustillant, inspiré de la cuisine sino‑américaine. Des cubes de poulet enrobés d'œuf, de farine et de fécule, frits deux fois, puis nappés d'une sauce sucrée‑salée aux piments secs, ail, gingembre et huile de sésame. Rapide, savoureux et parfait pour un dîner convivial.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Enrobage du poulet avec l’œuf, la farine et la fécule
- • Première friture à 70°C pour obtenir le croustillant
- • Faire revenir les piments secs jusqu’à ce que le parfum se dégage
- • Laisser la sauce réduire correctement avant d’ajouter le poulet
Safety Warnings
- • L’huile chaude peut provoquer des éclaboussures ; porter des gants de cuisine ou utiliser des pinces
- • Ne jamais laisser l’huile sans surveillance
- • Utiliser un thermomètre pour vérifier la température de friture
- • Faire attention aux piments secs qui peuvent irriter les yeux
You Might Also Like
Similar recipes converted from YouTube cooking videos
House Special Fried Rice
A quick, wok‑style fried rice that turns leftover Chinese takeout rice, roast chicken, pork chop, shrimp filling, and fresh veggies into a smoky, protein‑packed dinner. Kenji shows how to preheat a wok for maximum heat, use a pinch of cornstarch to separate stubborn grains, and finish with simple seasonings for authentic flavor.
Mongolian Beef Recipe
A quick and flavorful Chinese-American stir‑fry featuring tender sliced beef, ginger, garlic, onion, bell pepper and a savory sweet‑savory sauce. Perfect served over steamed rice for a satisfying weeknight dinner.
Stir-Fried Beef with Broccoli
A classic Chinese-American stir‑fry featuring tender flank steak, crisp broccoli, and a savory oyster‑soy sauce. The recipe uses a baking‑soda tenderizing trick and quick‑high‑heat wok cooking for restaurant‑style results at home.
General Tso's Chicken (Crispy Chinese-American Takeout Style)
A homemade, ultra-crispy, deeply flavorful version of the Chinese-American classic, featuring marinated chicken thighs, a craggly breading, and a balanced, not-too-sweet sauce. Inspired by J. Kenji Lopez-Alt's method, this recipe brings restaurant-quality General Tso's Chicken to your kitchen.
Mongolian Beef
A Chinese‑American comfort classic featuring tender flank steak marinated with baking soda and cornstarch, quickly stir‑fried with garlic, ginger, bell peppers, onion and scallions, then tossed in a savory‑sweet oyster‑hoisin‑soy sauce. Perfect for a fast weeknight dinner served over rice or noodles.
General Tso's Chicken (Crispy Chinese-American Takeout Style)
A homemade, ultra-crispy, deeply flavorful version of the Chinese-American classic, featuring marinated chicken thighs, a craggly breading, and a balanced, not-too-sweet sauce. Inspired by J. Kenji Lopez-Alt's method, this recipe brings restaurant-quality General Tso's Chicken to your kitchen.