General Tso's Chicken Le Piment Rouge

Elevate your weeknight dinner routine with General Tso's Chicken Le Piment Rouge—an irresistible fusion of crispy golden chicken, sweet and tangy sauce, and a pop of vibrant color from fresh red bell peppers. This recipe balances flavors perfectly with a rich glaze made from soy sauce, rice vinegar, hoisin sauce, and a touch of heat from optional dried red chilies. The addition of garlic and ginger brings depth, while scallions and sesame seeds provide the perfect finishing touch. Ready in just 40 minutes, this restaurant-quality dish is perfect for serving over fluffy steamed rice or paired with your favorite stir-fried veggies. Ideal for fans of bold flavors, this dish is a must-try comfort classic for any home cook!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless chicken thighs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.75 cup Cornstarch (for coating)
• 2 cups Vegetable oil (for frying)
• 1 large Red bell pepper, diced
• 3 cloves Garlic, minced
• 1 tsp Ginger, finely grated
• 3 pieces Dried red chilies (optional)
• 0.25 cup Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Hoisin sauce
• 2 tbsp Sugar
• 0.25 cup Water
• 1 tsp Cornstarch (for sauce slurry)
• 2 stalks Scallions, sliced (for garnish)
• 1 tbsp Sesame seeds (optional, for garnish)

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces.

Step 2

Season the chicken pieces with salt and black pepper.

Step 3

Coat the chicken evenly with 3/4 cup cornstarch, shaking off any excess.

Step 4

Heat 2 cups of vegetable oil in a deep skillet or wok over medium-high heat until shimmering (about 350°F).

Step 5

Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on a plate lined with paper towels.

Step 6

In a separate wok or large pan, heat 1 tablespoon of vegetable oil over medium heat.

Step 7

Add the minced garlic, grated ginger, and dried red chilies (if using), stirring for about 30 seconds until fragrant.

Step 8

Add the diced red bell pepper and sauté for 2 minutes until slightly tender but still crisp.

Step 9

While the bell pepper is cooking, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, 1 teaspoon cornstarch, and water in a small bowl to create the sauce.

Step 10

Pour the sauce mixture into the pan with the red bell pepper, stirring frequently until it starts to thicken (about 1-2 minutes).

Step 11

Add the fried chicken to the pan, tossing to coat it evenly with the sauce.

Step 12

Cook for an additional 2-3 minutes, ensuring all ingredients are heated through.

Step 13

Remove from heat and garnish with sliced scallions and sesame seeds.

Step 14

Serve immediately over steamed rice or alongside sautéed vegetables.

Nutrition Facts

Serving size	(1554.7g)

Amount per serving	% Daily Value*
Calories	5829.7

Total Fat 524.6g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 393.6mg	0%
Sodium 5246.1mg	0%
Total Carbohydrate 220.9g	0%
Dietary Fiber 8.7g	0%
Total Sugars 40.3g
Protein 102.5g	0%

Vitamin D 0IU	0%
Calcium 235.5mg	0%
Iron 9.0mg	0%
Potassium 1765.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.5%

Protein: 6.8%

Carbs: 14.7%