The Best General Tso Recipe You'll Ever Try
General Tso Chicken is a beloved dish with roots that trace back to Hunan, China, but it's the Americanized version that has captured the hearts of food lovers globally. Today, we're diving into the ultimate recipe that promises to bring that perfect balance of sweet, savory, and spicy flavors right into your kitchen. Let's explore how you can create the best General Tso Chicken at home.
Ingredients List
Here’s what you’ll need:
- Chicken:
- 400g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 egg
- 1 cup cornstarch
- Oil for frying
- Sauce:
- 2 tablespoons of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of rice vinegar
- 2 tablespoons of sugar
- 1⁄4 cup of chicken broth or water
- 2 teaspoons of cornstarch dissolved in 2 tablespoons of water
- Aromatics:
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 3-4 dried red chilies
- Garnish:
- Chopped spring onions
- White sesame seeds
Preparation Steps
Marinating the Chicken
- Cut the chicken into bite-sized pieces. In a bowl, whisk the egg with 1 tablespoon of soy sauce and a pinch of white pepper.
- Add the chicken pieces, ensuring they are well coated. Let it marinate for at least 15 minutes, preferably up to an hour for better flavor.
🔖 Note: Marinating time impacts the flavor absorption. Extend to an hour if you have the time for a richer taste.
Coating the Chicken
- Drain any excess liquid from the marinated chicken.
- In a separate bowl, place the cornstarch. Coat each piece of chicken thoroughly with cornstarch.
This double coating of egg and cornstarch is crucial for achieving the signature crispiness of General Tso Chicken.
Frying the Chicken
- Heat the oil in a wok or frying pan over medium-high heat to about 350°F (175°C).
- Fry the chicken in batches to avoid overcrowding the pan, which drops the oil temperature and results in greasy chicken.
- Cook until the chicken is golden brown and crispy, about 3-4 minutes per batch.
- Set aside to drain on paper towels.
Preparing the Sauce
- Using 1 tablespoon of the frying oil, stir fry the garlic, ginger, and dried chilies for about 30 seconds until aromatic.
- Add the remaining soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Stir until the sugar dissolves.
- Once the sauce comes to a simmer, add the cornstarch mixture and stir until it thickens. This should only take a couple of minutes.
Combining Chicken and Sauce
- Add the fried chicken back into the wok with the sauce, gently tossing to coat each piece.
- Cook for another minute to let the flavors meld together.
Garnishing
Garnish with chopped spring onions and a sprinkle of white sesame seeds for that professional touch and an added layer of flavor.
Serving Suggestions
General Tso Chicken pairs wonderfully with:
- Steamed Jasmine Rice
- Vegetables stir-fried in a light soy sauce or steamed broccoli
- Optional: Serve with a side of pickled cucumber or pickled carrots for a refreshing contrast
Side Dish | Preparation Time | Complements |
---|---|---|
Steamed Rice | 20 mins | Sweet and Spicy |
Broccoli Stir-fry | 10 mins | Crispy and Savory |
Pickled Vegetables | 15 mins to prep, 1 hr to pickle | Refreshing Contrast |
The journey of making General Tso Chicken at home offers a delightful blend of culinary art and cultural exploration. It's not just about the food; it's about embracing a piece of culinary history, adapting it to your taste, and sharing it with your loved ones. Through this recipe, you've not only learned to cook a classic dish but also connected with flavors that have crossed continents. Enjoy your cooking adventure, and may your kitchen be filled with the aroma of sweet, spicy, and savory notes.
What can I substitute for hoisin sauce?
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You can use a mixture of soy sauce, peanut butter, honey or sugar, and a dash of sesame oil to replicate the flavor of hoisin sauce. Adjust sweetness and thickness according to your taste.
How can I make this recipe less spicy?
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Reduce or omit the dried red chilies, or remove the seeds from the chilies before adding them to the sauce for a milder heat.
Can I make this dish in advance?
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Yes, you can make the chicken and the sauce separately. Keep them refrigerated, and reheat the chicken in an oven or air fryer to maintain its crispiness, then combine with the sauce when ready to serve.