Chicken Tempura General Tao Poutine

Place the potato sticks in a large bowl and cover them with cold water. Leave to stand for 1 hour at room temperature. Rinse the potatoes, drain them and pat dry.

Preheat the fryer to 300°F (150°C) and place the potatoes in it. Cook for 5 minutes, stirring occasionally, until tender Place fries on paper towel and set aside.

Bring the General Tso’s sauce to a boil. Keep hot.

Cook the tempura chicken. Keep hot.

Heat the oil to 375 ° F (190 ° C) and cook the fries in it for 3 to 5 minutes or until golden brown. Transfer on paper towel.

In a bowl, combine together the cooked chicken and half the sauce. Mix to coat well.

Place the fries in a serving dish, add the cheese curds, the chicken in sauce and top with the remaining sauce.

Garnish with the green onions and sesame seeds.

In a saucepan over high heat, combine the two oils with the garlic and ginger together, cook, stirring for 1 minute, add the rest of the ingredients except the cornstarch and water.

Mix well, whisk and bring to a boil.

Dissolve the cornstarch in the water.

Add the diluted cornstarch to the pot and bring to a boil while whisking.

Reduce the heat and simmer for 5 minutes.