General Tao Poutine

General Tao Poutine

  • Préparation

    Prep time: 25 minutes

  • Cuisson

    Cooking time: 13 minutes

  • Portions

    Servings: 4 servings




  • In a saucepan, heat the canola oil for the sauce and sesame oil over medium heat. Cook shallots, garlic and ginger for 1 minute while stirring.

  • Stir in chicken stock, soy sauce, ketchup, rice vinegar, brown sugar, hoisin sauce and sriracha and bring to a boil.

  • Dissolve cornmeal in a small amount of cold water and whisk into sauce. Let simmer for 2 to 3 minutes until thickened. Set aside and keep warm.

  • Prepare two shallow bowls. Whisk the eggs into the first bowl, pour the HAIKU panko into the second bowl.

  • Dip the chicken cubes into the egg and shake to remove excess. Dredge the chicken in breadcrumbs.

  • In a deep fryer or large pot, heat canola oil to 180 °C (350 °F) on a cooking thermometer. If using a pot, watch closely to ensure oil does not boil over and ignite. Fry chicken cubes for 2 to 3 minutes, until inside is opaque and no longer pink. Drain on paper towel.

  • Increase oil heat to 190 °C (375 °F).

  • Fry potato sticks for 4 to 5 minutes, until crispy and golden. Drain on paper towel.

  • Fill each dish with french fries, top with cheese curds, chicken and sauce. Garnish with green onions and sesame seeds.