General Tao Chicken and Satay Chicken

General Tao’s Chicken (Le Piment Rouge)

10 oz Chicken Legs, deboned

2  c  Soya Oil

1  tb Ginger Root, minced

2  ea Scallions, chopped

1  tb Garlic, minced

2  tb Dry Chili Pepper

2  tb Sugar

2  tb Soy Sauce

1 1/2 ts Vinegar

2 tb  Cornstarch

1/4 c Chicken Stock

1 ts  Sesame Oil



1 ea Egg White

1 tb Cornstarch

1 tb Soy Sauce


  1. 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.
  2. 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.
  3. 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 favorite.

Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27.


4 c. peanut oil for frying

1 1/2 lb. boneless chicken breast (dark meat also may be used)

1/2 c. reduced-sodium soy sauce

1 c. low-sodium chicken broth

1/2 c. sugar

2 tsp. oyster sauce

1 tsp. hoisin sauce

2 tsp. white wine

3/4 tsp. minced fresh garlic

1 tsp. white vinegar

1/2 tsp. chili paste

3 tbsp. toasted sesame oil

5 tbsp. sherry

6 tbsp. cornstarch

Place peanut oil in wok or deep-fat fryer and heat over medium-high heat.

Trim fat off chicken breasts and cut lengthwise into 1/2 inch wide strips.

Combine sauce and set aside. In a medium-size bowl, combine sesame oil, sherry and cornstarch for chicken coating. Toss chicken strips in coating ingredients. When oil reaches 370 degrees or a haze forms above it, deep-fry chicken until tinged light golden brown, about 2 to 3 minutes.

Remove from oil with a slotted spoon and allow to drain on several thicknesses of paper towels.

Pour oil out of wok; a small amount will remain. Replace over medium- high heat. Add sauce mixture and stir 20 seconds. Add cooked chicken and stir-fry about 10 seconds longer to warm and meld flavors. Serve immediately with steamed rice. Makes 4 servings.


2 whole chicken breasts, skinned & boned

24 bamboo skewers

1 med. green bell pepper, cut into 1″ squares

1 med. red bell pepper, cut into 1″ squares


1/2 c. creamy peanut butter

1/2 c. vanilla lowfat yogurt

1/4 c. water

2 tbsp. soy sauce

1/4 tsp. cayenne pepper

Heat oven to 375 degrees. Grease 15 x 10 x 1 inch baking pan. Cut chicken into lengthwise strips 1/2 inch wide. On each skewer, thread 1 piece each green and red pepper and 1 strip chicken. Place on greased pan.

In medium saucepan, combine all sauce ingredients; blend well. Remove 1/4 cup of the sauce; brush on chicken pieces. Bake at 375 degrees for 10-12 minutes or until chicken is no longer pink.

Meanwhile, heat remaining sauce over low heat until hot, stirring occasionally. Serve chicken and peppers with warm sauce. 24 appetizers.


6 cloves garlic, chopped

4 tsp. coriander

4 tsp. light brown sugar

1 tbsp. black pepper

2 tsp. salt

2 1/2 lb. boneless chicken breasts, cut into 1 1/2-2″ cubes

1/2 c. shoyu

4 tsp. ginger, chopped

2 tbsp. lime juice

6 tbsp. oil

1/4 c. fresh coriander, chopped (for garnish)


1 c. chunky peanut butter

1-2 tsp. hot chili sauce (oriental section of your store)

2 cloves garlic, crushed

3 tbsp. honey

1 tsp. cayenne pepper

1/4 c. lime juice

1/4 c. shoyu

1/2 c. peanut oil

Combine garlic, coriander, brown sugar, pepper and salt. Rub mixture on chicken pieces. Place on tray and marinate 45 minutes. Combine shoyu, ginger, lime juice and oil in shallow NON-ALUMINUM pan. Add chicken and marinate covered in refrigerator for 6 hours or overnight. Turn several times during marinating process.

To make peanut sauce, place peanut butter in food processor. Add chili sauce, garlic, honey, cayenne pepper, lime juice, shoyu and peanut oil until smooth, thick paste is formed. Sauce can be made ahead. Cover and refrigerate, but bring to room temperature before serving. Grill or broil chicken on skewers soaked in water. Cook until tender (8-10 minutes).

Sprinkle with fresh coriander and serve with peanut sauce. Absolutely ono!!!

Peanut Butter Chicken

1/2 c. teriyaki or soy sauce

3 tbsp. sugar

1 tbsp. vinegar

2 tsp. ground cumin

1/8-1/4 tsp. cayenne pepper

2 cloves garlic, minced

1 lb. cubed pork or chicken

2 tbsp. peanut butter

1/2 c. water

Mix first 6 ingredients, pour over meat cubes and marinate 1/2 hour or more. Put cubes on skewers and grill or broil until done. While grilling, mix the leftover marinade with water and peanut butter; cook a couple of minutes. Serve sauce with meat as a dip. Serve satay over cooked rice.