Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Burgundy lottery: technical issue with the first-round draw. Our teams are working to restore the situation. 

The Charter of the French language and its regulations govern the consultation of English language content.

General Tao chicken
General Tao chicken

General Tao chicken

Preparation 15 min
Cooking time 20 min
Servings 4


  • 15 ml (1 tbsp) sesame oil
  • 30 ml (2 tbsp) garlic, peeled, thinly sliced
  • 30 ml (2 tbsp) ginger, peeled, thinly sliced
  • 90 ml (6 tbsp) soy sauce
  • 180 ml (3/4 cup) water
  • 90 ml (6 tbsp) sugar
  • 4 large pieces of orange peel
  • 1 ml (1/4 tsp) crushed chili pepper
  • 15 ml (1 tbsp) oyster sauce
  • 15 ml (1 tbsp) ketchup
  • 20 ml (4 tsp) cornstarch
  • 500 g (1 lb) chicken breasts, skinless, cut into 2.5 cm (1 in.) dice
  • 250 ml (1 cup) extra crusty tempura mix
  • 180 ml (3/4 cup) ice-cold water
  • Ice cubes
  • Vegetable oil for frying
  • 15 ml (1 tbsp) sesame seeds, toasted
  • 30 ml (2 tbsp) green onion, sliced


  1. In a saucepan, heat the sesame oil over medium-high heat.
  2. Add the slices of garlic and ginger. Brown for 1 to 2 minutes.
  3. Add the soy sauce, water, sugar, orange peel and crushed chili. Stir.
  4. Lower the heat and simmer for 10 to 12 minutes.
  5. Add the oyster sauce and ketchup. Stir.
  6. Dissolve the cornstarch in a bit of lukewarm water.
  7. When the sauce starts boiling again, gradually add the cornstarch mixing constantly until obtaining a desirable consistency.
  8. Pass the sauce through a sieve. Set aside and keep warm.
  9. Preheat the fryer to 180°C (350°F) and the oven to 80°C (180°F)
  10. In a small bowl, combine the tempura mix and cold water.
  11. With a whisk, beat the mix until even.
  12. Place a small bowl in a large bowl filled with ice cubes (to keep the paste cold).
  13. Dip the diced chicken in the paste, one piece at a time, and then into the hot oil.
  14. Do not fry more than 5 to 6 pieces at a time to avoid their sticking together.
  15. Fry for 2 to 3 minutes, flipping the pieces once, until the chicken is cooked through and browned.
  16. Place the cooked chicken pieces on a baking sheet covered with paper towel and keep warm in the oven.
  17. Repeat the procedure until all the chicken meat is cooked. 
  18. In a large bowl, mix together the chicken pieces and hot sauce.
  19. Stir well to coat all the pieces with sauce.
  20. Place the chicken on plates.
  21. Sprinkle with sesame seeds and green onion.
  22. Serve immediately with jasmine rice or basmati rice.
Availability in stores