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  • Chef D.Arthur

General Tso Chicken & Waffles


Ingredients

Waffle

· 1 ½ cups of cake flour

· 1 tbsp. of brown sugar

· 1 tbsp. of white sugar

· 1 tbsp. of baking powder

· 1 tsp. of salt

· 2 large eggs, beaten

· 1 ¾ cups of vanilla almond milk

· ¾ cups of butter, melted

· 1 tsp. of vanilla extract

· Cooking spray


Chicken

· 4-5 boneless skinless chicken thighs, cubed into 1 inch chunks

· 1 cup of cornstarch

· 1 tsp. of ground ginger

· 1 tsp. of black pepper

· ¼ cups of low sodium soy sauce

· 1 egg, beaten

· 3 cups of canola or peanut oil

· 2 tsp. of olive oil

· 1 medium red bell pepper, chopped into 1 inch chunks

· 1 medium yellow pepper, chopped into 1 inch chunks


Sauce

· 2 tbsp. of low sodium soy sauce

· 1 tbsp. of seasoned rice vinegar

· 1 tsp. of sherry vinegar

· 4 tbsp. of chicken stock

· 3 tbsp. of water

· 1tbsp. of tomato paste

· 1 tsp. of garlic, minced

· ½ tsp. of corn starch

· 2 tbsp. of sesame seeds, toasted


Instructions

· In a large mixing bowl, mix together all ingredients except for cooking spray. Mix well.

· In a waffle iron, heat cooking spray. Add waffle batter. Per waffle iron instructions, cook until waffle iron signals that waffles are done. Set waffles aside.

· Heat canola oil in large skillet on medium high heat.

· In a separate large bowl, mix together cornstarch, ginger, and pepper. Add in soy sauce and eggs. Mix well. Mixture will form a thick paste.

· Add chicken. Coat chicken in cornstarch paste well.

· Add chicken to oil. Fry until cooked through and crispy, 8-10 minutes. Be sure to not overcrowd the skillet. Drain. Set aside.

· In a large skillet, heat olive oil on medium high heat.

· Sautee red and yellow peppers until tender, 3-5 minutes. Set aside.

· In a medium saucepan on medium heat, simmer all sauce ingredients except sesame seeds. Lit simmer for 8-10 minutes. Add sesame seeds.

· Mix cooked chicken and sauce into skillet with mixed peppers.

· Place chicken mixture over waffle. Serve.

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