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I absolutely love General Tso’s Chicken. It’s one of those dishes that I always order when I get takeout. The sweet, savory, spicy, and tangy flavors are just perfect together. I know I’m not alone in my love for this dish, so I’ve decided to share my take on how to make it perfectly at home. This guide will show you how to make excellent General Tso’s Chicken. It is more practical for home cooks because it uses less oil and less sugar, but it still has great flavor
General Tso’s Chicken is a Chinese-American dish. It’s important to know that it is not a traditional Chinese dish. The name comes from General Tso Tsung-t’ang, a 19th-century military leader. However, the connection is questionable. The dish is known for its unique blend of sweet, savory, spicy, and tangy flavors. The key components are the sauce or marinade, the crispy chicken, and a quick stir fry.
There are some common misconceptions about this dish. For example, many people think it originated in China. However, it was most likely created in the United States.
The History (and Mystery) of General Tso’s Chicken
The origins of General Tso’s Chicken are uncertain. Some people believe that Taiwanese chefs brought the dish to the United States. General Tso Tsung-t’ang was a real historical figure, but his link to the dish is unclear. The dish has evolved in America and is not traditionally found in China. It can even appear under different names in restaurants. Some of these names include “Peking-Style Chicken” or “House Special Crispy Chicken”.
Ingredients: What You’ll Need
Here’s a detailed list of ingredients you’ll need, with notes on substitutions:
For the Chicken
- Boneless, skinless chicken thighs (or breasts): I prefer thighs because they stay juicy. Breasts can be dry, but you can tenderize them.
- Cornstarch: This is essential for a light, crispy coating.
- Egg, oil, and salt: Used to marinate the chicken.
- Fresh ginger and garlic: These add a lot of flavor. Use a fine grater for the marinade, but finely chop for stir-frying.
For the Sauce
- Soy sauce: Use light or all-purpose soy sauce, not dark. Low-sodium is best.
- Rice vinegar: This gives the dish its tanginess. White wine vinegar is a good substitute. For a richer flavor use Chinkiang vinegar.
- Sugar: Brown sugar is often used. Many recipes use too much, but this recipe uses just enough to complement the other flavors.
- Hoisin sauce: This adds extra flavor and depth.
- Chili paste or dried chilies: Use Sambal Oelak or your favorite chili paste. You can also use dried red chilies. Adjust the amount to your preferred spice level.
- Sesame oil: For a nutty flavor. Toasted sesame oil is best for flavor.
- Chicken stock: This gives the sauce more flavor and creates enough to coat the chicken.
- Cornstarch: This thickens the sauce.
For Stir Frying
- Oil: Vegetable or peanut oil work well.
- Fresh ginger and garlic: Chop these finely for stir-frying.
- Red pepper flakes (or dried chilies): For flavor and heat.
Optional garnishes
- Sesame seeds and sliced green onion.
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Step-by-Step Guide to Making General Tso’s Chicken
Now, let’s get into the cooking process:
Part 1: Marinating the Chicken
- First, mix a portion of the sauce ingredients, ginger, and garlic with the chicken.
- Let the chicken marinate for at least 30 minutes. You can marinate chicken breasts longer for better results.
Part 2: Coating and Frying the Chicken
- Coat the marinated chicken pieces in cornstarch. Make sure each piece is fully covered.
- Shake off any extra cornstarch.
- You can use different methods for frying. Shallow frying is when the oil comes halfway up the chicken. Deep frying is when the chicken floats in oil. You can also use a thin layer of oil, but you will have to rotate the chicken pieces more. Air frying is also an option.
- Cook the chicken until it’s golden brown and crispy. For a double-fried result, fry once, let cool, then fry again.
- Drain the fried chicken on paper towels.
Part 3: Making the Sauce
- Sauté the garlic, ginger, and chili flakes until they become fragrant.
- Add the rest of the sauce ingredients to the pan and simmer until the sauce thickens.
- Mix the cornstarch with water to dissolve it. Add to the sauce and cook until it thickens.
Part 4: Combining Chicken and Sauce
- Add the fried chicken to the sauce.
- Toss the chicken to make sure each piece is coated.
- Serve immediately for the best crispiness.
Tips for Achieving Restaurant-Quality General Tso’s Chicken
Here are some tips to help you make the best General Tso’s Chicken:
- Crispy Chicken: The key to crispy chicken is using cornstarch. Make sure to shake off the excess. For extra crispiness, you can double fry.
- Flavor Balance: Make sure to balance the sweet, savory, spicy, and tangy flavors.
- Freshness: Always use fresh ingredients like ginger and garlic.
- Frying methods: Pan frying requires less oil, but you can also use a deep fryer. You can even air fry.
- Don’t Overcrowd: Cook the chicken in batches to ensure each piece is cooked evenly.
- Serve Immediately: The sauce can make the chicken soggy if it sits too long. Serve right away.
- Adjust Spice: Change the amount of chili based on your preference.
- Low Sodium: Use low-sodium soy sauce. You can always add more salt if you need to.
Serving Suggestions and Pairings
General Tso’s Chicken is great with rice and steamed broccoli. You can also try it with salads, ginger-lemon carrots, or other stir-fried vegetables. As for drinks, consider something that complements the flavors.
Ingredient Substitutions and Adaptations
It is easy to adapt this recipe to suit different needs:
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Vegetarian: Use mushrooms or tofu instead of chicken.
- Other Substitutions: White wine vinegar instead of rice vinegar and dry sherry instead of Shaoxing wine.
Storing and Reheating
Store leftover General Tso’s Chicken in an airtight container in the refrigerator. It will last for about 3 to 5 days. You can reheat it on the stovetop, in the microwave, or in the oven. The chicken may not be as crispy after reheating. If the sauce is too thick, add a little water.
Nutritional Information
Each serving of General Tso’s Chicken contains a lot of calories, fat, protein, and carbs. The dish has a good amount of protein but also has high levels of fat and sugar. You can make it healthier by adding more vegetables and using less sugar.
The Cultural Appropriation of Chinese Cuisine
It is important to acknowledge the cultural appropriation of Chinese cuisine by Western restaurants and chefs. We should be mindful of the labor and resources that go into this dish. I encourage us to consider authenticity, respect, and how dishes evolve and change over time.
The Environmental Impact of Ingredients and Cooking Methods
Consider the environmental impact of the ingredients you use and how you cook this dish. Whenever possible, choose sustainable ingredients and cooking methods.
Conclusion
General Tso’s Chicken is a delicious and popular dish. It is perfect for a weeknight meal. I hope this guide encourages you to try making it at home. It may seem complicated, but it is quite simple. Please share your creations and leave me a comment! You can also subscribe to my newsletter or follow me on social media.
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