Entrées & Sides
Featuring BLiS Blast Hot Pepper Sauce
& BLiS Bourbon Barrel Aged Soy Sauce
by Blīcher Creature Jason Richardson
General Tso's Quail - A New Twist on an Old Favorite
4 Semi Boned Quail
- 3 C water
- 1/8 C salt
- 1/8 C raw sugar
- 2-1/2 C flour
- 1 Tbls cornstarch
- 1-1/2 C milk
- 2 ea Eggs
- 1/2 C water
- 1/4 C BLiS Blast Hot Pepper Sauce
- 1/2 C BLiS Soy
- 1/4 C fresh squeezed lime juice
- 1 C rice wine vinegar
- 1 C raw sugar
- 1/2 C water
- 1/2 C sambal oelek
- 1/2 C maraschino cherry juice
- 1 Tbs BLiS Aged Fish Sauce
- 1 Tbs minced fresh ginger
General Tso's Quail Process
Combine the ingredients for the brine in a small sauce pot and bring to a boil.
Let cool completely, then add Quail and let sit in the fridge for 2-3 hours.
In a mixing bowl combine the flour and cornstarch.
In another mixing bowl beat together the milk, egg, and water, and set aside.
For the sauce simply combine it all in a medium sized sauce pot, put it on the stove at a medium-low heat, stirring occasionally, until it has reduced by about half.
Strain the quail from the brine and rinse. shake off as much access water as possible then lightly toss in the flour mixture, knock off access flour and add to the milk/egg mixture, making sure each bird is coated then they go back into the flour mixture, making sure they are completely coated with the flour.
Pre-heat a deep fryer to 300 degrees.
Add the birds and cook until golden brown (about 5-8 minutes depending on bird size)
*with a thermometer, make sure the internal temperature of the quail is 150 degrees!
Place the birds in a large bowl, pour the sauce over them, give it a toss and enjoy.
I like serving with a coconut rice and grilled veggies.
Recipe and Photo Credit: