General Tso’s Chicken is a popular Chinese-American dish known for its crispy chicken pieces coated in a sweet and spicy sauce. Named after General Tso Tsung-tang, a Qing dynasty military leader, this dish is a favorite in Chinese restaurants across the United States. Despite its deep-fried exterior, the chicken remains tender and juicy inside, making it a delightful contrast of textures. The sauce, a harmonious blend of soy sauce, rice vinegar, sugar, and chili, offers a complex yet balanced flavor profile that will tantalize your taste buds. Perfect for a weeknight dinner or a special occasion, General Tso’s Chicken is sure to become a staple in your culinary repertoire.
Ingredients for General Tso’s Chicken
For the Chicken:
- 500g boneless, skinless chicken thighs or breasts
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup water
- Vegetable oil for frying
For the Sauce:
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons ketchup
- 1 tablespoon chili paste (adjust to taste)
For Stir-Frying:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3-4 dried red chilies (optional)
- 3 green onions, chopped
For Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced diagonally
How to Make General Tso’s Chicken
1. Prepare the Chicken:
- Cut the boneless, skinless chicken thighs or breasts into bite-sized pieces. Pat the chicken pieces dry with paper towels.
- In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Mix well.
- In another bowl, whisk together the eggs and water to create an egg wash.
2. Bread the Chicken:
- Dip each chicken piece into the egg wash, then coat it thoroughly in the flour-cornstarch mixture. Ensure each piece is evenly coated.
- Place the breaded chicken pieces on a plate or baking sheet and let them rest for about 10 minutes. This helps the coating adhere better during frying.
3. Fry the Chicken:
- Heat about an inch of vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot but not smoking, around 350°F (175°C).
- Carefully add the breaded chicken pieces to the hot oil in batches, avoiding overcrowding the skillet.
- Fry the chicken pieces for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon or tongs to transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
4. Prepare the Sauce:
- In a bowl, whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, cornstarch, sugar, sesame oil, ketchup, and chili paste until smooth. Set aside.
5. Stir-Fry the Aromatics:
- In a clean skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the minced garlic, minced ginger, and dried red chilies (if using). Stir-fry for about 1 minute until fragrant.
6. Combine and Cook:
- Pour the prepared sauce into the skillet with the aromatics. Stir continuously until the sauce thickens and becomes glossy, about 2-3 minutes.
- Add the fried chicken pieces to the skillet, tossing them to coat evenly with the sauce.
- Add the chopped green onions and stir to combine. Cook for another 1-2 minutes until the chicken is heated through and well coated with the sauce.
7. Serve:
- Transfer the General Tso’s Chicken to a serving platter.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve immediately with steamed rice or your favorite side dishes.
About the Main Ingredients
Chicken Thighs or Breasts:
Chicken thighs and breasts are versatile and widely used in many cuisines. For this recipe, boneless, skinless chicken thighs or breasts provide the perfect balance of flavor and tenderness. Thighs tend to be juicier and more forgiving during the frying process, while breasts are leaner and offer a slightly firmer texture. Both options work well, so choose based on your preference.
All-Purpose Flour and Cornstarch:
The combination of all-purpose flour and cornstarch creates a light and crispy coating for the chicken. Flour provides structure, while cornstarch adds a delicate crunch. This blend ensures the chicken pieces remain crispy even after being coated in the sauce.
Soy Sauce:
Soy sauce is a staple in Asian cooking, adding a rich umami flavor to the dish. It is made from fermented soybeans, wheat, salt, and water. Its salty and savory profile enhances the overall taste of the sauce, making it more complex and delicious.
Hoisin Sauce:
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. It is made from soybeans, garlic, vinegar, and various spices. Its sweet and slightly tangy flavor complements the other ingredients in the sauce, adding depth and richness to the dish.
Rice Vinegar:
Rice vinegar is milder and less acidic than regular vinegar, making it a perfect choice for Asian-inspired dishes. It adds a subtle tanginess to the sauce without overpowering the other flavors. Rice vinegar also helps balance the sweetness from the sugar and hoisin sauce.
Chili Paste:
Chili paste adds heat and depth to the sauce. It is made from ground chili peppers, vinegar, and salt. Adjust the amount of chili paste according to your heat preference. This ingredient gives General Tso’s Chicken its characteristic spicy kick.
Garlic and Ginger:
Garlic and ginger are essential aromatics in many Asian dishes. Garlic offers a pungent, savory flavor, while ginger adds a warm, slightly spicy note. Together, they create a fragrant base for the sauce, enhancing the overall taste of the dish.
Green Onions:
Green onions, also known as scallions, add a fresh, mild onion flavor and a pop of color to the dish. They are often used as both an ingredient and a garnish in Chinese cooking. Their crisp texture and bright taste provide a nice contrast to the rich, saucy chicken.
Sesame Oil:
Sesame oil is a fragrant oil made from toasted sesame seeds. It has a distinct nutty flavor and is often used as a finishing oil in Asian cuisine. A small amount of sesame oil goes a long way in adding depth and complexity to the sauce.
Nutritional Benefits and Tips
Making General Tso’s Chicken at home allows you to control the quality of ingredients and customize the dish to suit your taste and dietary preferences. By choosing lean chicken breasts or thighs and using fresh aromatics, you can create a healthier version of this beloved dish. Additionally, making the sauce from scratch lets you adjust the sweetness and spiciness to your liking.
For a lighter version, consider baking the breaded chicken pieces instead of frying them. Preheat your oven to 400°F (200°C) and bake the chicken on a parchment-lined baking sheet for about 20 minutes, turning halfway through, until golden and cooked through. This method reduces the overall fat content while still achieving a crispy texture.
Serving General Tso’s Chicken with steamed vegetables, such as broccoli or bok choy, adds a nutritious component to the meal. Brown rice or quinoa can also be excellent alternatives to white rice, offering additional fiber and nutrients.
In conclusion, General Tso’s Chicken is a delicious and flavorful dish that can be easily made at home with a few simple steps. The combination of crispy chicken and a sweet, spicy sauce makes it a crowd-pleaser. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. Enjoy the process of making this iconic Chinese-American dish and savor the delightful flavors it brings to your table.
