Emily Carter
General Tso's Chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy sauce. The dish is said to have originated in the Hunan province of China and is named after a well-respected Chinese military leader, General Tso. It is a popular takeout option, but often the chicken pieces can become dry and chewy. This is likely due to the chicken being overcooked or the pan being overcrowded, as chicken breast tends to be too dry for this recipe. To achieve the perfect balance of crispy and juicy chicken, it is recommended to use chicken thighs, cook in small batches, and serve immediately as the sauce can make the outer layer soggy over time.
| Characteristics | Values |
|---|---|
| Chicken Type | Boneless chicken thighs |
| Chicken Texture | Dry, tough, chewy |
| Chicken Coating | Cornflour/cornstarch, flour, egg |
| Sauce | Sweet, tangy, spicy |
| Accompaniments | Steamed rice, broccoli |
| Preparation Time | 45 minutes |
| Price | $10.95 |
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What You'll Learn
Chicken breast dries out
To prevent chicken breast from drying out, you can use the sear-and-bake method. First, brown the outside of the meat in a pan, then finish it off in the oven. Heat some oil on medium-high heat, and season the chicken breast well before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a preheated oven until the juices run clear. The crispy skin from the sear will help keep the juices intact while baking cooks the insides without drying them out.
Another way to ensure chicken breast doesn't dry out is to cover the pan and not peek for the 10 minutes that the meat cooks. Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just to a boil over medium-high heat. Reduce the heat so the liquid simmers. Start checking the meat after about 10 minutes. The chicken should be barely opaque in the center. Take the pan off the heat, put a lid on it, and let it sit for 15 to 20 minutes.
To prevent chicken breast from drying out, you can also try to get a more uniform thickness so that the pieces cook more evenly and in less time. Thinner breasts or cutlets are less likely to dry out as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet, or even a hammer. This is best done between sheets of parchment paper or plastic wrap. You can also butterfly the breasts (so they open like a book) or cut them completely in half into thinner cutlets.
When preparing General Tso's Chicken, it is recommended to use boneless skinless chicken thighs because they stay nice and juicy even if overcooked. Chicken breast or tenderloin can be used, but they need to be tenderized before cooking to avoid becoming dry.
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Overcrowding the pan
When browning chicken, the goal is to give the outside extra flavour without fully cooking the centre. Properly sized batches ensure the pan remains hot enough to evaporate juices and create a flavourful outer crust on the meat, while also preventing overcooking when it is finished in a sauce or stew. To keep the pan dry, brown the chicken in small batches, ensuring there's plenty of space and heat to trigger the Maillard reaction. This allows the browned chicken to impart a rich flavour to the sauce while staying tender.
When cooking General Tso's Chicken, it is important to cook the chicken in small amounts or use a very large pan to avoid overcrowding. This will help to prevent the chicken from becoming dry and chewy. It is also important to use a non-stick pan, as the coating on the chicken can be delicate, and a non-stick pan will help to ensure it stays intact.
Additionally, when cooking chicken breasts, it is easy to overcook them, leading to dry and chewy meat. To prevent this, you can poach the chicken breast first until just cooked and then finish it in a hot pan or griddle. Another option is to make small cuts into the chicken to shorten the muscle fibres, leading to less contraction of the muscle and allowing more fluid to remain in the meat. You can also brine the chicken, which is the process of infusing it with salt, to chemically change the shape of the protein to allow more water to enter the meat, resulting in juicier, more tender chicken.
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Sauce absorption
To prevent your General Tso's chicken from becoming dry, it is important to consider the sauce absorption. The sauce tends to absorb into the crispy outer layer, leaving the chicken pieces soggy if they sit for too long. To avoid this, it is recommended to serve and enjoy General Tso's chicken immediately after cooking.
The sauce for General Tso's chicken typically includes rice vinegar, soy sauce, hoisin sauce, water, sugar, and cornstarch to thicken it. Cornstarch is preferred over wheat flour because it makes the sauce shiny and clear, while wheat flour makes it more opaque. The sauce is usually simmered for a short time, just enough to thicken and cook off some of the vinegar.
To ensure the chicken pieces remain crispy and absorb the right amount of sauce, it is important to use the right cooking techniques. First, the chicken is dredged in cornstarch, shaken to remove the excess, and then fried in small batches in a non-stick skillet. Cooking in batches helps prevent overcrowding, which can cause the chicken to become soggy and stick to the pan. After frying, the chicken is set aside, and the sauce is prepared in the same skillet. The sauce is brought to a simmer, and the chicken pieces are quickly tossed in the sauce to coat them evenly.
The key to achieving the desired sauce absorption is to work efficiently and serve the chicken immediately after tossing it in the sauce. The quicker the chicken is served, the crispier it will stay. If the chicken sits in the sauce for too long, it will absorb more sauce and become soggy. Therefore, it is crucial to have all the components of the dish ready before starting to cook the chicken, ensuring that it can be served promptly after coating it with the sauce.
Additionally, the type of chicken used can impact sauce absorption. Boneless and skinless chicken thighs are recommended as they stay juicy and tender, even if slightly overcooked. Chicken breasts, on the other hand, tend to become dry and overcooked in this recipe. Therefore, if using chicken breasts, it is essential to tenderize them before cooking using a technique such as pounding or marinating.
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Lack of frying technique
General Tso's chicken is a popular Chinese-American dish that combines sweet, savoury, spicy, and tangy flavours with crispy Chinese chicken bites. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader from Hunan Province.
One of the key components of this dish is the crispy chicken, which is achieved by tossing the chicken in cornflour/cornstarch and then frying it in oil. The amount of oil used can vary depending on personal preference, and deep frying is not necessary.
However, a lack of frying technique can result in dry, chewy, and curvy pieces of chicken. Here are some potential issues that may arise:
- Overcrowding the wok or skillet: When frying the chicken, it is important to leave enough space between each piece. If the chicken pieces are too close together, they may become steam-fried instead of fried, resulting in chewy and dry pieces.
- Oil temperature: The oil needs to be hot enough before adding the chicken. If the oil is not hot enough, the chicken will absorb more oil and become greasy and soggy, rather than crispy.
- Frying time: Frying the chicken for too long can result in dry and chewy pieces. It is important to fry the chicken quickly to achieve a crispy texture.
- Lack of marinade: Marinating the chicken in a mixture of egg whites and cornstarch helps to create a crispy coating. A lack of marinade or an insufficient marinating time can result in dry and chewy chicken.
- Not double-frying: An optional step to achieve extra crispiness is to double-fry the chicken. This involves frying the chicken for a short time, allowing it to cool, and then frying it again for a few seconds. Not doing this step may result in a less crispy texture.
- Meat quality: Finally, the quality of the meat can also impact the final product. Using chicken that is not fresh or has been previously frozen can result in dry and chewy pieces after frying.
By addressing these potential issues and refining their frying technique, one can improve the texture and taste of General Tso's chicken, ensuring that it is crispy and juicy rather than dry and chewy.
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Inadequate sauce preparation
One of the main reasons why General Tso's chicken takeout may turn out dry, chewy, and overcooked is inadequate sauce preparation. General Tso's chicken is a popular Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy, sweet, and spicy sauce. The sauce is what makes this dish unique, and inadequate preparation can lead to a dry and chewy outcome.
Firstly, the sauce needs to be adequately thickened. Cornstarch is typically used as a thickening agent in the sauce. If not enough cornstarch is added, or if it is not properly dissolved and combined with the other ingredients, the sauce may turn out thin and watery. This can result in a dry and chewy dish as the sauce will not coat the chicken pieces evenly and provide the desired moisture.
Secondly, the sauce needs to be simmered or cooked adequately. General Tso's sauce should be heated and simmered for around 3 to 5 minutes, or until it thickens to the desired consistency. If the sauce is not cooked enough, it may remain thin and runny, causing the chicken to become dry and chewy. Additionally, the sauce should be allowed to cool down before being added to the chicken. The sauce tends to thicken as it cools, so not allowing it to cool sufficiently can result in a thinner sauce that does not coat the chicken properly.
Moreover, the ratio of sauce to chicken is crucial. There should be enough sauce to generously coat each piece of chicken. If there is an inadequate amount of sauce, the dish may turn out dry and chewy as the chicken will not have enough moisture. This is especially important when preparing a larger batch of General Tso's chicken, as there needs to be sufficient sauce to cover all the chicken pieces.
Additionally, the sauce should be well-balanced in terms of flavour. General Tso's sauce should have a perfect blend of sweet, savoury, tangy, and mildly spicy notes. If the sauce is not properly seasoned or if the right balance of ingredients is not achieved, it may not complement the chicken optimally. This can lead to a dish that is less flavoursome and less moist, resulting in a dry and chewy texture.
Lastly, the sauce preparation should consider the cooking method and timing. The sauce is typically added towards the end of the cooking process, as the chicken is already fried or cooked separately. If the sauce is added too early, it may reduce too much, becoming overly thick and sticky, which can lead to a chewier texture. Therefore, the sauce preparation should be timed correctly to ensure it is added at the right stage of cooking.
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Frequently asked questions
General Tso's chicken is supposed to be saucy and juicy. If your takeout is dry, it may be because the sauce has not been prepared correctly. The sauce should be made with ingredients like rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch.
Your General Tso's chicken takeout may be chewy if the chicken has not been cooked properly. The chicken should be cut into 1-inch cubes and cooked until golden brown on all sides.
It is unclear why the pieces in your takeout are curvy. However, General Tso's chicken is typically made with chicken breast or thigh meat, which can have a curved shape.
There are a few things you can do to improve the taste of your General Tso's chicken takeout. Firstly, ensure that the chicken is fresh and of good quality. Secondly, try adding some extra ingredients to the sauce, such as Chinkiang vinegar or sweet chili, to enhance the flavor. Finally, don't be afraid to experiment with different batters or cooking methods to find what you like best.
