General Tso’s Chicken is a beloved dish that has become synonymous with Chinese-American cuisine, capturing the hearts of food lovers around the world. Known for its perfect balance of crispy and tender, this dish combines deep-fried chicken chunks with a glossy, sweet, and slightly tangy sauce that dances on the taste buds. Despite its name, the dish has little to do with the real General Tso, a Chinese military leader from the Qing dynasty. Its origins are shrouded in mystery, with various stories claiming its creation in either Taiwan or the U.S. But regardless of where it was born, General Tso’s Chicken has become a staple of takeout menus and family dinners, often evoking a sense of comfort and indulgence. Its vibrant flavors and satisfying texture make it an irresistible favorite, whether enjoyed alone or paired with rice, making it a standout dish in the diverse world of Chinese cuisine.
General Tso’s Chicken
Ingredients
- 4 cups vegetable oil for frying
- 1 large egg
- 1½ pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- ½ cup white sugar
- ¼ cup soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Heat vegetable oil in a deep fryer or large pan until it reaches 375°F (190°C), ensuring the oil is hot enough for frying.
- In a large bowl, whisk the egg and then add the chicken, salt, sugar, and pepper, mixing thoroughly. Gradually stir in the cornstarch, ensuring each piece of chicken is evenly coated.
- In batches, gently add each piece of chicken to the hot oil. Fry for about 3 minutes, or until golden brown and floating. Transfer the cooked chicken to a plate to cool while frying the next batch.
- After frying all the chicken, refry each batch, beginning with the first one. Fry for an additional 2 minutes, or until the chicken reaches a deep golden brown. Let the chicken drain on a paper towel-lined plate.
- For the sauce, heat vegetable oil in a wok or large skillet over high heat. Add the green onion, garlic, whole chiles, and orange zest, stirring constantly. Cook for 1 to 2 minutes until the garlic becomes golden and the chiles intensify in color.
- Stir in the sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger, then bring the mixture to a boil. Let it simmer for 3 minutes. Meanwhile, dissolve 2 teaspoons of cornstarch in water, then whisk it into the boiling sauce. Allow the sauce to return to a boil and cook for about 1 minute, until it thickens and becomes clear.
- Add the chicken to the boiling sauce and lower the heat to a simmer. Cook for about 3 minutes, allowing the chicken to heat through and soak up some of the sauce.
