General Tso Chicken Recipe
Introduction
General Tso’s Chicken is a ubiquitous and beloved dish in American Chinese cuisine, known for its crispy, bite-sized chicken pieces coated in a sweet, tangy, and slightly spicy sauce. Its origins are debated, but it is widely believed to be inspired by Hunanese cuisine and adapted to suit American tastes. Its popularity stems from its appealing combination of textures and flavors, making it a favorite takeout choice and a rewarding dish to prepare at home.
Ingredients
For the chicken: Boneless, skinless chicken thighs (about 1.5 lbs), cut into 1-inch pieces; 1 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 egg, beaten; Oil for deep frying (vegetable, canola, or peanut oil). For the sauce: 1/4 cup soy sauce; 1/4 cup rice vinegar; 1/4 cup granulated sugar; 2 tablespoons hoisin sauce; 1 tablespoon cornstarch; 1/4 cup chicken broth; 1 tablespoon sesame oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1-2 dried red chilies, chopped (or red pepper flakes to taste). Substitution options include using chicken breast instead of thighs (adjust cooking time accordingly), coconut aminos for soy sauce for a gluten-free option, and honey or maple syrup instead of sugar. Fresh chilies can be used in place of dried chilies.
Preparation Steps
Begin by preparing the chicken. Cut the chicken thighs into uniform, bite-sized pieces to ensure even cooking. In a bowl, combine the cornstarch, salt, and white pepper. Toss the chicken pieces in the cornstarch mixture, ensuring each piece is thoroughly coated. This coating is crucial for achieving the desired crispy texture. In a separate bowl, lightly beat the egg. Dip each cornstarch-coated chicken piece into the beaten egg, then return it to the cornstarch mixture for a second coating. This double coating will provide an extra layer of crispness. While the chicken is resting, prepare the sauce. In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, and chicken broth until smooth. Set aside. Mince the ginger and garlic. Chop the dried red chilies (if using). Have all the ingredients prepped and within reach before starting the cooking process for optimal efficiency.
Cooking Instructions
Heat the oil in a large, deep pot or wok to 350F (175C). Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding the pot. Fry for approximately 4-5 minutes per batch, until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack to drain excess oil. Repeat with the remaining chicken. While the chicken is frying, prepare the sauce. In a large wok or skillet, heat the sesame oil over medium heat. Add the minced ginger and garlic and saut for about 30 seconds, until fragrant. Add the chopped red chilies (if using) and cook for another 15 seconds. Pour the sauce mixture into the wok and bring it to a simmer, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened. Add the fried chicken to the wok and toss to coat evenly with the sauce. Ensure that each piece of chicken is thoroughly covered in the glistening sauce.
Serving Suggestions
General Tso’s Chicken is traditionally served over steamed white rice or brown rice. It can be garnished with sesame seeds and chopped green onions for added visual appeal and flavor. Pair it with classic Chinese side dishes such as steamed broccoli, stir-fried vegetables (like bok choy or gai lan), or spring rolls. For a more elaborate presentation, arrange the chicken and rice artfully on a plate and garnish with a sprig of cilantro. It also pairs well with a light and refreshing cucumber salad or a spicy Asian slaw. Consider serving it family-style, allowing everyone to help themselves from a central platter.
Tips and Common Mistakes
For extra crispy chicken, consider a double-frying technique. After the initial frying, let the chicken rest for a few minutes, then fry it again for 1-2 minutes just before adding it to the sauce. Avoid overcrowding the pot when frying the chicken, as this will lower the oil temperature and result in soggy chicken. Make sure the oil is hot enough (350F or 175C) before adding the chicken. Use a thermometer to ensure accurate temperature. Don’t overcook the sauce, as it can become too thick and sticky. Adjust the amount of red chilies or red pepper flakes to suit personal spice preferences. Taste the sauce and adjust the sweetness, sourness, or saltiness as needed. A common mistake is to add the chicken to the sauce before the sauce has thickened sufficiently. The sauce should be thick enough to cling to the chicken pieces.
Explore More Cooking Guides
Mastering the art of creating a delicious “general tso chicken recipe” at home is a delightful culinary journey. Its unique combination of crispy textures and sweet-and-spicy flavors makes it a crowd-pleaser, adaptable to diverse tastes and occasions. It is an excellent way to introduce new flavor dimensions. Why not explore other delectable options? Embark on culinary adventures and discover many more delightful recipes at foodrecipestory.com.
