How to make it

  • Marinate meat: Mix ingredients together, marinate overnight.
  • TSO SAUCE: You can prepare sauce a couple hrs in advance. Just let it sit covered at room temperature until ready to re-heat.
  • Mix ingredients into a sealed quart jar and let spices sit 2 hrs shaking occasionally to mix peppers in juice. Just prior to cooking sauce, remove and discard chili peppers.
  • Shake sauce container well, then pour in a saucepan over med-high heat. Whisk constantly, cause it thickens fast!
  • Once sauce starts thickening, it should be removed from heat (while still whisking) and monitored for correct consistency. This happens quickly.
  • Add water to thin, if needed.
  • MEAT:
  • 1 c Cornstarch (used as breading. Fries crispier)
  • 1 c Green Onions (sliced into 1” pieces)
  • ¾ c Red Bell Pepper (cut into ¾”-1” inch squares)
  • Bread chicken in a ziploc bag of cornstarch, or dredge in bowl.
  • Discard marinade.
  • Deep fry chicken pieces in 1 inch of oil (350 degrees) until chicken is crispy (6-7 min).
  • Drain on paper towels. Repeat until all chicken chunks are fried.
  • Preheat large fry pan/wok with 1-2 T olive oil to high heat
  • Add red bell peppers to pan and stir-fry about 1 min
  • Add onions and stir fry an additional min.
  • Add chicken to pan, stir fry 2 min.
  • Add sauce and cook until all is hot and bubbly.
  • Serve with fried or steamed rice.

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