Lucas Delgado
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet and spicy sauce. The chicken is typically coated in a batter made from cornstarch, flour and water, and sometimes eggs, before being deep-fried until golden brown. The sauce is made with pantry staple ingredients such as rice vinegar, soy sauce, hoisin sauce, sugar and corn starch, and can be modified to suit your taste. The dish is usually served immediately with steamed rice and steamed broccoli to avoid the chicken becoming soggy.
Characteristics and Values table for General Tso's Chicken
| Characteristics | Values |
|---|---|
| Chicken pieces | Boneless, skinless chicken thighs or breasts cut into 1" to 1 1/4" cubes |
| Battering | Flour, cornstarch, eggs, salt, and pepper |
| Cooking method | Deep frying or pan-frying in vegetable oil |
| Sauce ingredients | Soy sauce, hoisin sauce, brown sugar, rice vinegar, chicken broth, garlic, ginger, honey, red pepper flakes, and sesame oil |
| Spiciness | Adjust spiciness with red pepper flakes or whole dried red chili peppers |
| Flavouring | Add grated ginger or rice vinegar for tanginess, or sesame oil for a savoury flavour |
| Protein | Chicken, or substitute with steak or pork |
| Sides | Steamed rice and steamed broccoli |
| Serving | Serve immediately to maintain crispiness |
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What You'll Learn
Cut chicken into 1-inch cubes
When preparing chicken for breading, it's important to cut the meat into uniform pieces to ensure even cooking. For General Tso's chicken, the ideal size is about 1-inch cubes. This allows the chicken to cook through evenly, resulting in juicy and tender bites.
To achieve this, start by trimming any excess fat or connective tissue from the chicken breasts or thighs. You want to use a boneless and skinless cut of chicken for this recipe. Then, use a sharp knife to cut the meat into strips that are approximately 1 inch wide. Finally, cut these strips into 1-inch pieces, or cubes.
It's important to note that the size of the chicken pieces will impact the cooking time and the overall texture of the dish. Larger pieces may take longer to cook and could result in a drier texture. On the other hand, smaller pieces may cook too quickly and become tough or chewy. Aim for uniformity in size to ensure the best results.
By cutting the chicken into 1-inch cubes, you create a greater surface area for the breading to adhere to, resulting in a crispy exterior after frying. This size also allows for a quicker cooking time, ensuring that the chicken remains moist and juicy on the inside.
Remember to handle raw chicken with care and always ensure your workspace and utensils are clean to prevent any cross-contamination. Once you've cut the chicken into the desired size, you can proceed with the breading and frying process to create delicious General Tso's chicken.
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Make a batter with cornstarch, flour, and water
To make the batter for General Tso's chicken, you'll need cornstarch, flour, and water. You can also add eggs to the batter, but this is optional. Start by cutting the chicken into 1-inch cubes. Next, prepare the batter by combining the cornstarch, flour, and water in a separate dish. You can also add a sprinkle of salt and sugar to the batter, but this is not necessary if your sauce already has a balanced taste.
After preparing the batter, dip the chicken cubes into the batter, making sure each piece is evenly coated. It is important to note that you should only batter the chicken right before frying, as the batter will get goopy if it sits too long. For best results, use a non-stick pan and fry the chicken in small batches to prevent the pieces from sticking or clumping together.
If you prefer a lighter and crunchier coating, you can use a combination of flour and cornstarch for the dredge, instead of a batter. Simply dip the chicken pieces in the egg mixture, then coat them with the flour and cornstarch mixture before frying.
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Fry chicken in batches
Frying the chicken in batches is a crucial step in achieving the desired crispiness for General Tso's chicken. By frying in smaller amounts, you prevent the chicken pieces from sticking or clumping together, ensuring each piece gets evenly cooked and maintains its delicate coating.
Before frying, ensure your chicken is prepared and coated with the batter. The batter for General Tso's chicken typically consists of cornstarch, flour, and water. You can season the batter with a pinch of salt and sugar, but this is optional, especially if your sauce already has a balanced sweet and salty flavour profile.
When frying, use a non-stick pan or wok and heat oil over medium-high heat. You want to ensure you have enough oil to properly fry the chicken without overcrowding the pan. Aim for a single layer of chicken pieces with some space between them. Depending on the size of your pan, you may fry 6-8 pieces at a time.
Fry each batch for approximately 5 minutes or until the chicken is golden brown and cooked through. Keep in mind that the size of your chicken pieces will impact the frying time. Larger pieces may require slightly more time, while smaller pieces may cook faster.
Once the chicken is done, remove it from the pan and set it aside in a bowl. Repeat the frying process with the remaining chicken, adding more oil to the pan as needed. Remember to maintain the oil temperature for optimal frying results.
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Make the sauce with pantry staples
General Tso's sauce is sweet, tangy, and spicy, with a sticky gloss. It is what distinguishes this dish from other Chinese stir-fries. The sauce is made with pantry staples, and you can adjust the ingredients to suit your taste.
The sauce is made with a base of rice vinegar, soy sauce, hoisin sauce, and chicken broth. You can add brown sugar and honey for sweetness and balance out the vinegar and chilli heat. For a spicy kick, add red pepper flakes and garlic. You can also include some whole dried red chilli peppers. If you want to make the sauce more tangy, add some grated ginger. For a more savoury sauce, try adding a little sesame oil.
If you want to make the sauce thicker, add some cornstarch. Simply mix it with water and stir it into the sauce. You can also add some chicken broth to the sauce for extra flavour.
The sauce is very versatile, and you can adjust the ingredients to suit your taste. For example, if you want a more savoury sauce, you can add more soy sauce or rice vinegar. If you prefer a spicier sauce, add more red pepper flakes.
General Tso's sauce is easy to make and can be adjusted to suit your taste preferences. It is a key component of the dish, giving it its unique sweet, tangy, and spicy flavour.
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Toss chicken in the sauce
Once your chicken is cooked, it's time to toss it in the sauce. The sauce is what makes General Tso's Chicken unique, and it's a simple combination of pantry staples. You'll need soy sauce, rice vinegar, hoisin sauce, water, sugar, and corn starch to thicken the sauce. You can also add garlic, ginger, and red pepper flakes for a kick of heat. If you want to increase the spiciness, add more red pepper flakes or include some whole dried red chili peppers. For a tangier sauce, add grated ginger or a little extra rice vinegar. If you prefer a more savory sauce, a dash of sesame oil will do the trick.
The key to keeping your chicken crispy even after tossing it in the sauce is frying at the right oil temperature. You don't want to overcrowd the pan, as this can cause the chicken pieces to stick or clump together. Use a non-stick pan and cook the chicken in small batches, giving it a good stir to prevent sticking.
When your chicken is cooked, add it directly to the sauce and toss to coat. Serve immediately, as the sauce will start to absorb into the crispy outer layer, leaving it soggy if it sits too long. Sprinkle with sesame seeds and sliced green onions, if desired.
General Tso's Chicken is best served with steamed rice and a side of steamed broccoli. If you want to make a full Chinese spread, try adding some chow mein or beef lo mein, and don't forget the chopsticks!
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Frequently asked questions
You will need chicken thighs, eggs, flour, cornstarch, vegetable oil, sesame seeds, green onions, salt and pepper.
First, season the chicken with salt and pepper and then batter it with flour, cornstarch and eggs. Next, deep fry the chicken until it is golden brown.
The sauce is made with soy sauce, garlic, brown sugar, red chilli flakes, chicken broth and hoisin sauce. Heat the sauce in a pan and toss the chicken until it is coated.
