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General Tso’s Chicken is one of the most popular Chinese-American dishes, known for its perfect balance of sweet, spicy, and savoury flavours. The dish features crispy, deep-fried chicken pieces tossed in a rich sauce made from soy sauce, garlic, ginger, and chili peppers.
Despite its ubiquity in American Chinese restaurants, General Tso’s Chicken is relatively unknown in mainland China. Its appeal lies in the combination of tender chicken, crunchy coating, and bold sauce, making it a go to favourite for those craving a flavourful, indulgent meal.
What Is General Tso’s Chicken?
General Tso’s Chicken is a stir-fried dish consisting of bite-sized chicken pieces coated in corn starch or flour, deep-fried until crispy, and then coated in a thick, tangy sauce. The sauce typically includes soy sauce, sugar, rice vinegar, ginger, garlic, and dried chili peppers, which give the dish its signature combination of sweetness, saltiness, and a mild heat. The chicken is often garnished with sesame seeds and chopped green onions, adding both flavour and texture.
The result is a dish that strikes a perfect balance between sweet and spicy. The crispy exterior of the chicken contrasts beautifully with the sticky sauce, creating a harmony of textures in every bite. The sauce itself is rich and full of depth, with the heat from the chili peppers cutting through the sweetness, leaving a pleasant warmth on the palate without overwhelming spiciness. Served over steamed rice or alongside vegetables, General Tso’s Chicken is an irresistible crowd-pleaser.
Ingredients and Taste
The key ingredients in General Tso’s Chicken include chicken thighs or breasts, corn starch or flour for coating, and a sauce made from soy sauce, rice vinegar, sugar, garlic, ginger, and chili peppers. The chicken is first marinated and coated in a light batter before being fried to a crispy golden brown. Once fried, the chicken is tossed in the sauce until fully coated.
The taste of General Tso’s Chicken is a delightful interplay of sweet, savoury, and slightly spicy. The sweetness comes from the sugar or honey used in the sauce, balanced by the tanginess of the vinegar and the depth of the soy sauce. The ginger and garlic add aromatic layers, while the dried chilies provide a gentle heat that lingers without overpowering the dish. It’s a flavour profile that feels indulgent yet well-rounded, offering complexity beyond just sweetness.
A Taste of History
Interestingly, despite its name, General Tso’s Chicken doesn’t have direct ties to any historical figure named General Tso (or Zuo Zongtang, as he’s known in Chinese history). General Zuo was a 19th-century military leader during the Qing dynasty, but there’s no evidence that the dish was created during his lifetime. In fact, General Tso’s Chicken was likely developed in the mid-20th century in the United States, as part of the evolving Chinese-American cuisine that adapted traditional Chinese flavours to Western palates.
The dish is often credited to Chef Peng Chang-kuei, a Taiwanese chef who claimed to have created the dish in the 1950s. Peng later brought the dish to New York City, where it quickly gained popularity. Over time, the recipe was modified to include more sugar and a thicker sauce to appeal to American tastes, leading to the sweeter, less spicy version we see today in most Chinese restaurants in the U.S.
Although General Tso’s Chicken may not be an authentic dish from traditional Chinese cuisine, its creation reflects the broader story of how Chinese immigrants adapted their culinary traditions to suit new environments. It’s a dish that represents the fusion of cultures, blending the bold, diverse flavours of Chinese cooking with the preferences of American diners
General Tso’s Chicken (Sweet and Spicy Chicken) Recipe
Serves: 4 people
Ingredients:
- 500g chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup corn starch (for coating the chicken)
- 1 egg, beaten
- Vegetable oil (for frying)
For the Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1/2 tsp salt
For the Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 tbsp sugar
- 1 tbsp corn starch mixed with 2 tbsp water (for thickening)
- 1/2 cup chicken broth
- 1 tsp chili flakes (adjust to taste)
For Stir-Frying:
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 3–4 dried red chilies (optional, for extra heat)
- 2 tbsp vegetable oil
Garnish:
- Sliced green onions
- Sesame seeds
Directions
To begin, marinate the chicken. In a large bowl, mix 1 tablespoon of light soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, and 1/2 teaspoon of salt. Add the bite-sized chicken pieces to the marinade and toss to coat. Let the chicken marinate for at least 20 minutes to absorb the flavours while you prepare the other ingredients.
While the chicken marinates, prepare the sauce. In a medium bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 3 tablespoons of sugar, and 1/2 cup chicken broth. Stir until the sugar dissolves. In a separate small bowl, mix 1 tablespoon of corn starch with 2 tablespoons of water to form a slurry, and set aside for later thickening.
Take the marinated chicken and coat each piece in corn starch. For best results, dip the chicken in beaten egg first, then dredge it in corn starch to create a light, crispy coating. Shake off any excess corn starch, as this ensures an even fry without clumping.
Heat a large skillet or wok over medium-high heat and add enough vegetable oil for deep frying. When the oil is hot (around 175°C/350°F), carefully add the chicken in batches, frying each batch for about 3-4 minutes or until golden brown and crispy. Remove the chicken with a slotted spoon and drain on paper towels. Keep the fried chicken warm while you finish the remaining steps.
In the same wok, remove excess oil, leaving about 2 tablespoons. Add the minced garlic, ginger, and dried red chilies (if using) to the wok. Stir-fry over medium heat for 30 seconds until fragrant, being careful not to burn the garlic.
Pour the prepared sauce into the wok and bring it to a simmer. Stir occasionally to ensure the sauce doesn’t burn. Once it begins to simmer, add the corn starch slurry to the sauce, stirring constantly to thicken it. The sauce should become glossy and slightly sticky, coating the back of a spoon.
Add the crispy fried chicken pieces to the wok, tossing them in the sauce until each piece is evenly coated. Stir-fry for another 2 minutes, allowing the chicken to fully absorb the flavours of the sauce.
To serve, transfer the General Tso’s Chicken to a platter and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice or stir-fried vegetables to complement the sweet and spicy flavours. For extra heat, you can add chili oil or crushed red pepper on the side.
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