General Tao Poutine Flavorful Canadian Classic
Prep Time
Cooking Mode
10 yellow-fleshed potatoes, peeled and cut into ½-cm (¼-in.) thick fries
enough canola oil for deep frying
1 L (4 cups) cup chicken broth
125 mL (½ cup) cup ketchup
80 mL (⅓ cup) cup soy sauce
80 mL (⅓ cup) cup brown sugar
60 mL (¼ cup) cup rice vinegar
15 mL (1 tbsp.) tbsp. Sriracha sauce or sambal oelek
80 mL (⅓ cup) cup cornstarch
675 g (1½ lb.) lb. cheese curds
60 mL (¼ cup) cup chopped fresh mint
10 yellow-fleshed potatoes, peeled and cut into ½-cm (¼-in.) thick fries
enough canola oil for deep frying
1 L (4 cups) cup chicken broth
125 mL (½ cup) cup ketchup
80 mL (⅓ cup) cup soy sauce
80 mL (⅓ cup) cup brown sugar
60 mL (¼ cup) cup rice vinegar
15 mL (1 tbsp.) tbsp. Sriracha sauce or sambal oelek
80 mL (⅓ cup) cup cornstarch
675 g (1½ lb.) lb. cheese curds
60 mL (¼ cup) cup chopped fresh mint
Directions
1Soak cut fries in a large bowl of water for 30 minutes.
2Heat canola oil in a deep fryer to 170°C (325°F).
3Combine the chicken broth, ketchup, soy sauce, brown sugar, rice vinegar, and Sriracha or sambal oelek in a saucepan. Bring to a boil and continue boiling for 5 minutes.
4In a small bowl, dissolve cornstarch in a little water and then whisk it into broth. Simmer until it thickens. Set aside.
5Drain fries and pat dry with a dish cloth or paper towel. Place potatoes in deep fryer basket and blanch for about 2 minutes. The goal is to pre-cook the fries, without browning.
6Drain fries well and set to cool on a on a rack or baking sheet. Increase oil temperature to 180˚C (350˚F).
7Put fries back into deep fryer and cook for 2 to 4 minutes or until golden brown. Remove from oil and drain on paper towels.
8Divide fries into 4 bowls and top with cheese curds, some reserved sauce, and then sprinkle with fresh mint. Serve immediately.
Disclaimer
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Personal Note
Personal Note