Ingredients Weight Measure
Chicken leg meat, boneless, skinless 5 lbs.
TABASCO® brand Original Red Sauce 1-1/2 cups
Water 1/4 cup
Garlic powder 2 tsp.
White pepper 2 tsp.
Salt 1 Tbsp.
Soy sauce 1/4 cup
Cornstarch 12 oz.


Ingredients Weight Measure
Vegetable oil 2 Tbsp.
Garlic, minced 1 Tbsp.
Ginger, minced 1 Tbsp.
Scallions, chopped 2 Tbsp.
TABASCO® brand Original Red Sauce 1/2 cup
Soy sauce 3/4 cup
Sherry wine 2 Tbsp.
Rice vinegar 2 Tbsp.
Chicken stock 2 cups
Sugar 1/2 cup
Cornstarch 1/3 cup
Water 1/3 cup
Sesame oil 2 tsp.


  1. Cut chicken into 1" dice. Place chicken in bowl and add TABASCO® Sauce and water. Mix until chicken has almost fully absorbed the liquids. Add garlic powder, pepper, salt and soy sauce; mix well. Allow the chicken to marinate for 20 minutes.
  2. To make the Sauce, heat oil; add garlic, ginger and scallions. Cook until fragrant. Add TABASCO® Sauce, soy sauce, sherry, rice vinegar, chicken stock and sugar. Mix well and bring to a boil. Mix 1/3 cup cornstarch and 1/3 cup water to make slurry. Once sauce is boiling, remove from heat. Slowly add slurry while constantly stirring. Thicken to medium consistency; add sesame oil and stir. Cover and keep sauce warm.
  3. Coat the marinated chicken with the 12 oz. of cornstarch. Heat oil in a deep fryer to 350°F. Deep-fry chicken until it's a dark brown. Check a few larger pieces to be sure chicken is done inside; if it's not, lower oil temperature to 325°F and continue cooking to a dark brown.
  4. Pour sauce in a container and place on large serving platter. Arrange chicken pieces around sauce. Serve immediately.

Yield: 20 portions