Shrimp Fried Rice & General Tso’s Chicken
1 bag of frozen peas
8 oz of shiitake mushrooms
8 oz of portobello mushrooms
1 stalk of green onions, sliced
5 carrots, 1/4” dice
1 C/ vidalia onions, 1/4” dice
1 red bell pepper, 1/4” dice
1 orange bell pepper, 1/4” dice
3 Tbsp of roasted garlic butter from Chattanooga Butter Co.
Gochujang infused sea salt to taste
2 Tbsp of Gochujang Red Chili Paste
2 Tbsp of Thai red curry paste
1/4 C/Kikkoman soy sauce
1 crystallized ginger piece, finely chopped
3 garlic cloves, minced
2.5lbs of jasmine rice, cooked
1 Tbsp of Hella Seasoned
1/4 C/Sesame seed oil
1/4 C/Safflower Oil
5 brown cage free eggs, beaten
2lbs of shrimp
Sautée rice with some of the safflower and sesame seed oil, fully coat, sprinkle salt in (Gochujang) and then cover with water.
Cut up bell peppers (remove seeds), mushrooms, green onions, vidalia onions, bell peppers, and carrots> add frozen peas, minced garlic, ginger, red chilli paste, red curry paste, gochujang sea salt and cook until mixed well and tender. Add roasted garlic butter.
Add remaining safflower and sesame seed oil to the cooked rice and mix well with vegetable mixtures.
Add beaten eggs.
Add deveined, and cooked shrimp.
5 chicken breasts, cut into chunks
2 C/self-rising flour
2 C/Italian bread crumbs, seasoned
1 C/Japanese Panko
2 Tbsp of Hella Seasoned seasoning
1 C/ Cornstarch
5 eggs, beaten
4 C/Vegetable oil, heated
Clean chicken and cut into chunks.
Mix cornstarch and warm water until smooth.
Dip chicken chunks in eggs>cornstarch> flour mixture
Fry chicken until lightly brown.
Continue to bake on 175 degrees until all chicken is fried.
General Tso’s sauce
1/4 C/white vinegar
1/4 C/Kikkoman Soy Sauce
1/2 orange, squeezed
1 habanero pepper, deseeded and finely chopped
16oz of chicken stock
Gochujang red chili paste
Gochujang infused sea salt
Mix well, let thicken, strain and toss on chicken, add some roasted bell peppers with chicken and sesame seeds (optional).