EXCELDOR GENERAL TAO CHICKEN
In collaboration with
Sylvie Isabelle, De tout et de rien. Juste pour le plaisir.
30 min Prepping
30 min Cooking
- 2 Exceldor chicken breasts, diced
- 1 cup (250 ml) all-purpose flour
- 2 eggs
- ½ cup (125 ml) panko breadcrumbs*
- ½ cup (125 ml) unsweetened shredded coconut*
- 2 tbsp. (30 ml) peanut oil to finish cooking in the pan**
- 2 tbsp. (30 ml) hoisin sauce
- 2 tbsp. (30 ml) rice vinegar
- ¼ cup (60 ml) honey***
- 1 tsp. (5 ml) sesame oil
- 2 tsp. (10 ml) fish sauce
- 2 tsp. (10 ml) garlic powder
- 2 tbsp. (30 ml) fresh ginger, grated
- 2 tsp. or more (10 ml) sambal oelek***
- 1 cup (250 ml) water
- ¼ cup (60 ml) ketchup
- 1 tbsp. (15 ml) corn starch
- 3 tbsp. (45 ml) soy sauce
- Trimmed snow peas
- Bean sprouts
- Jasmine rice
- Cilantro and chopped green onions
- Sesame seeds
Click the steps to erase them.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Prepare the breading stations: put the flour in a large bowl, break the eggs and beat them slightly in another bowl, and combine the panko breadcrumbs and shredded coconut in a third bowl.
- Dip each piece of chicken in the flour mixture, then in the eggs, then in the breadcrumbs and coconut, then place it on the baking sheet lined with parchment paper.
- Bake for about 20 minutes, turning halfway through.
- While the chicken is cooking, combine all the ingredients except the corn starch and soy sauce in a small saucepan. Bring to a soft boil.
- Dissolve the corn starch in the soy sauce. Whisk briskly into the saucepan. Simmer for a few minutes. Set aside.
- Heat some peanut oil** in two non-stick frying pans. Brown the chicken in one to make it golden brown and crispy. Sauté the snow peas in the other one over high heat for a few minutes.
- Place the chicken and snow peas on a bed of rice and bean sprouts and pour sauce over it.
- Garnish with cilantro, chopped green onions and sesame seeds.