Claire Thompson
General Tso's chicken, also known as General Tso's orange chicken, is a Chinese-American dish of twice-fried breaded chicken pieces in a sweet and sticky glaze. The dish is named after a 19th-century military leader, Tso Tsung-t'ang. The number of chicken pieces in General Tso's chicken may vary depending on the recipe and the size of the chicken cuts. Some recipes call for cutting the chicken into 1-inch cubes, while others suggest larger pieces such as chicken thighs or breasts. The chicken is typically fried in batches to ensure even cooking and crispiness. The signature sauce, which includes ingredients like orange zest, orange juice, sugar, soy sauce, and chiles, is prepared separately and then combined with the fried chicken pieces. The dish is often served with steamed broccoli and white rice, although it can also be paired with other sides.
| Characteristics | Values |
|---|---|
| Type of Dish | Chinese-American |
| Main Ingredient | Chicken |
| Chicken Type | Boneless, Skinless Thighs/Breasts |
| Chicken Preparation | Cut into 1-inch cubes |
| Coating | Cornstarch/Cornflour, Flour, Egg |
| Seasoning | Cayenne Pepper, Salt, Black Pepper, Baking Soda |
| Sauce Ingredients | Orange Zest, Orange Juice, Brown Sugar, Butter, Red Pepper Flakes, Worcestershire Sauce, Ginger, Garlic, Green Onion, Soy Sauce, Chicken Broth, Peanut Oil, Rice Vinegar, Sesame Oil |
| Cooking Method | Deep Frying, Stir-Frying |
| Serving Suggestions | Steamed Rice, Steamed Broccoli, Salad, Carrots |
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What You'll Learn
General Tso's Chicken recipe
General Tso's Chicken is a Chinese-American dish that features deep-fried chicken tossed in a sticky glaze made with garlic, sugar, soy sauce, and chiles. The dish is named after the 19th-century military leader Tso Tsung-t'ang. This dish is very similar to sesame or orange chicken, but like much Chinese food, it's the sauce that makes it unique.
Ingredients
- Chicken thighs, boneless and skinless, cut into 1-inch cubes
- Cornstarch
- Vegetable oil
- Green onion
- Garlic
- Whole chiles
- Orange zest
- Sugar
- Soy sauce (dark and light)
- Chicken broth
- Peanut oil
- Rice vinegar
- Sesame oil
- Ginger
- Cornstarch or cornflour
Instructions
- Cut the chicken into 1-inch cubes.
- Toss the chicken with cornstarch.
- Heat vegetable oil in a wok or large skillet over high heat.
- Carefully drop the chicken into the hot oil, working in batches. Fry until the chicken turns golden brown and begins to float, about 3 minutes.
- Remove the chicken from the oil and allow it to cool on a paper towel-lined plate.
- Repeat the process for an extra crispy, double-fried result.
- In the same wok or skillet, stir in green onion, garlic, whole chiles, and orange zest. Cook until the garlic turns golden and the chiles brighten, about 1-2 minutes.
- Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger. Bring to a boil and cook for 3 minutes.
- Whisk cornstarch in water until dissolved, then stir into the boiling sauce.
- Toss the fried chicken in the sauce until evenly coated.
- Serve immediately with steamed broccoli and white rice, garnished with sliced green onions.
Tips
- Chicken thighs are recommended for the juiciest, most flavourful results, but chicken breast can also be used. If using chicken breast, tenderise it beforehand using a touch of baking soda or bi-carb.
- If you prefer less spice, reduce the amount of red pepper flakes or chilli.
- For a less sweet sauce, reduce the amount of sugar or substitute it with orange marmalade.
- For extra flavour, add hoisin sauce and sesame oil to the sauce.
- Use fresh ginger and garlic for the best results.
- To reduce the amount of oil used, shallow fry the chicken or cook it with a thin layer of oil in the pan, rotating each piece 4 to 6 times to crisp up all sides.
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Chicken preparation
General Tso's Chicken is a Chinese-American dish that features deep-fried chicken tossed in a sticky glaze made with garlic, sugar, soy sauce, and chiles. The chicken is double-fried to achieve a crispy texture, and the sauce is a combination of sweet, sour, and spicy flavours.
Start by slicing the chicken into 1-inch cubes or 2-inch pieces, depending on your preference. You can use boneless skinless chicken thighs or breasts, ensuring they are patted dry with paper towels. Next, toss the chicken pieces with cornstarch, coating them thoroughly and shaking off any excess. You can also add a bit of flour to the mixture for a crispier texture. Place the coated chicken on a platter or rack to dry.
In a separate bowl, whisk together the eggs. Dip the chicken pieces into the egg mixture, ensuring they are well-coated, and let any excess drip off. For a more delicate coating, use a non-stick pan. Place the egg-coated chicken on a cooling rack over paper towels or a sheet pan to catch any drips.
Now, it's time to fry the chicken. Heat vegetable or another neutral oil in a deep skillet or heavy pan to around 350 degrees Fahrenheit. You can also use a deep fryer if you have one. Carefully place the chicken pieces into the hot oil in batches, being careful not to overcrowd the pan. Fry the chicken until it turns golden brown and begins to float, which should take about 3-6 minutes. Remove the chicken from the oil and drain on paper towels to absorb any excess oil.
For extra crispiness, you can refry the chicken, starting with the batch that was cooked first. This time, fry each batch for about 2 minutes until they turn a deep golden brown. Drain the chicken again, and your chicken preparation is complete! You can keep the chicken warm in a low oven if serving in batches.
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Sauce preparation
General Tso's chicken is a Chinese-American dish that features deep-fried chicken tossed in a sticky glaze made with garlic, sugar, soy sauce, and chiles. The sauce preparation for General Tso's orange chicken is a simple yet flavourful process that brings together a unique blend of ingredients. Here is a step-by-step guide to preparing the sauce:
- Begin by gathering the necessary ingredients for the sauce. The key ingredients include orange zest, orange juice, brown sugar, butter, crushed red pepper, and Worcestershire sauce. Other ingredients such as garlic, ginger, green onions, sesame oil, and soy sauce will also be used, so have them readily available.
- Using a deep skillet or a wok, whisk together the orange zest, cornstarch, orange juice, brown sugar, butter, crushed red pepper, and Worcestershire sauce. The cornstarch acts as a thickening agent, ensuring the sauce achieves the desired consistency.
- Place the skillet over medium heat and bring the mixture to a gentle boil. Continuously whisk or stir the sauce to prevent it from burning and to achieve a smooth consistency.
- Once the sauce reaches a boil, reduce the heat to a low simmer. Allow the sauce to cook at a gentle simmer for about 5 to 8 minutes, or until it thickens and becomes a glossy glaze. Stir occasionally to prevent sticking and ensure even cooking.
- At this point, you can adjust the sweetness and acidity of the sauce to your preference. If you prefer a less sweet sauce, you can reduce the amount of brown sugar and add a splash of vinegar or extra orange juice. Alternatively, you can experiment with different types of citrus juices, such as lime or lemon juice, to create unique flavour variations.
- For an extra punch of flavour, add a drizzle of sesame oil to the sauce. Sesame oil imparts a distinctive aroma and nutty flavour that enhances the overall taste profile of the dish.
- Give the sauce a final stir to ensure all the ingredients are well incorporated, and then keep it warm until you are ready to toss the cooked chicken pieces in it.
Preparing the sauce for General Tso's orange chicken is a quick and straightforward process that adds a burst of flavour to the dish. By following these steps and adjusting the flavours to your taste, you can create a mouthwatering sauce that perfectly complements the crispy, fried chicken.
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Frying the chicken
Preparing the Chicken
Start by slicing the chicken into uniform pieces, either 1-inch cubes or 2-inch pieces, depending on your preference. Boneless and skinless chicken thighs are a popular choice, but you can also use chicken breasts or tenderloins. If using chicken breasts or tenderloins, consider tenderising them with a touch of baking soda or bi-carb to prevent dryness.
Coating the Chicken
Set up a dredging station with two shallow bowls. In one bowl, whisk some eggs until smooth. In the other bowl, combine cornstarch, flour, and any desired spices or seasonings, such as cayenne pepper, salt, and black pepper. You can also add a small amount of cornstarch to the egg mixture for extra crispness. Dip each chicken piece into the egg mixture, letting the excess drip off, then dredge it in the flour mixture, shaking off any excess. Place the coated chicken pieces on a rack to dry.
Use a deep skillet or a heavy pan that can hold enough oil to fry the chicken. Vegetable oil or peanut oil are commonly used, and you'll want to heat the oil to around 350 degrees Fahrenheit. You can use a cooking thermometer to monitor the oil's temperature for best results. Carefully place the chicken pieces into the hot oil in batches to avoid overcrowding the pan. Fry the chicken until it turns golden brown and crispy, typically taking about 3 to 6 minutes. Remove the chicken from the oil and drain on paper towels to absorb excess grease.
Double Frying for Extra Crispness
For an even crispier texture, you can employ the double-frying method. After frying all the chicken pieces once, refry them, starting with the batch that was cooked first. This second round of frying will take less time, usually around 2 minutes, and will give the chicken that signature extra crunch. Drain the twice-fried chicken on paper towels to remove any remaining excess oil.
Keeping the Chicken Crispy
To maintain the crispiness of the chicken, it is essential to serve it immediately after tossing it in the sauce. The sauce can cause the crispy exterior to become soggy if left for too long. If serving in batches, keep the cooked chicken warm in a low oven, and use a cooling rack over paper towels to help keep the chicken crisp.
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Serving suggestions
General Tso's Chicken is a Chinese-American dish that is often served with steamed broccoli and white rice. The dish gets its name from the 19th-century military leader Tso Tsung-t'ang and is known for its sweet and spicy flavour. The chicken is typically cut into 1-inch cubes, battered, and fried until golden brown. The sauce is made by sautéing garlic, ginger, and chilli, and then adding in the remaining ingredients such as soy sauce, sugar, and orange zest to create a sticky glaze.
Rice Bowl
For a quick and easy meal, serve General Tso's Chicken on a bed of steamed rice. This classic takeout combination is a great way to enjoy the dish as a hearty bowl. You can also add some steamed broccoli or carrots to the bowl for a pop of colour and extra nutrition.
Salad Companion
General Tso's Chicken can be a tasty addition to a refreshing salad. Try pairing it with a pear and pomegranate salad, or a ginger-lemon carrot salad for a tangy and healthy twist. The sweetness of the chicken will complement the fruity flavours in the salad, creating an unexpected but delightful combination.
Noodle Dish
For a heartier meal, serve General Tso's Chicken with noodles. Yakisoba or Lo Mein noodles are great options, and you can choose to enjoy them hot or cold. This dish is perfect for those who want a more substantial meal that still has the familiar flavours of the General Tso's sauce.
Side Dish
The chicken can also be served as a side dish to accompany other Chinese-inspired meals. Try pairing it with chicken fried rice or a beef stir fry to add a crispy and juicy element to your feast. The sauce will also go well with other savoury dishes, providing a unique twist to your spread.
Customisation
Feel free to customise the dish to your taste preferences. If you prefer a less sweet sauce, reduce the amount of sugar or brown sugar, and adjust the acidity with more orange juice or vinegar. You can also experiment with different types of citrus fruits like lime or lemon for a unique flavour profile.
General Tso's Chicken is a versatile dish that can be served in a variety of ways. Whether you enjoy it as a main course or side dish, the combination of crispy chicken and tangy sauce is sure to be a crowd-pleaser.
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Frequently asked questions
The number of pieces of chicken in the General's Orange Chicken depends on the size of the chicken pieces. Recipes suggest cutting the chicken into 1-inch cubes or 2-inch pieces. The number of pieces will also depend on the number of people being served.
It is recommended that each person be served 4 to 8 pieces of chicken. This will depend on the size of the chicken pieces and the appetite of the person.
The number of pieces of chicken in an order of General's Orange Chicken from a restaurant will vary depending on the restaurant and the size of the order. A typical serving size for one person is around 4 to 8 pieces of chicken.
