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Chicken (Le Piment Rouge)

Make Chicken (Le Piment Rouge) at home with Chicken Legs Deboned, Soya Oil, Garlic Minced, Dry Chili Pepper, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 10 oz
• 2 cup
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1/4 cup
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   For the best results use skinned deboned legs of capon.

2. 2

   Cut the chicken into pieces no larger than 1 inch square.

3. 3

   Add chicken pieces and set aside for two hours.

4. 4

   In a deep pot, heat the oil until it reaches 350 degrees.

5. 5

   Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.

6. 6

   Continue until all pieces have been fried.

7. 7

   Set oil and cooked chicken pieces aside.

8. 8

   In a wok, on high heat, reheat two tablespoons of the reserved oil.

9. 9

   Add prepared ginger, scallions, garlic and chili peppers.

10. 10

    Stir to prevent burning.

11. 11

    Add the fried chicken and stir quickly.

12. 12

    Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.

13. 13

    Remove from the heat and stir sesame oil into the sauce.

14. 14

    Spoon the mixture on to a hot platter and serve immediately with steamed rice.