Have you ever craved that tangy, slightly spicy, and oh-so-satisfying General Tso’s Chicken from your favorite takeout spot, only to find yourself snowed in or it’s just too darn late? Well, tonight’s the night to bring that savory delight to your own kitchen. This recipe is like a warm hug on a cold day, where crispy chicken meets a sauce that’s both sweet and spicy—just thinking about it makes my taste buds do a little happy dance.
Steps
- Prepare Sauce/Marinade: Combine soy sauce, hoisin sauce, rice vinegar, chili paste, and sesame oil. Reserve 2 tablespoons for marinating the chicken and set aside the rest for later.
- Marinate Chicken: Mix the reserved sauce with chicken pieces, grated ginger, and garlic. Let it marinate for 30 minutes to absorb flavors.
- Coat Chicken: Add cornflour to the marinated chicken and toss well to coat each piece thoroughly.
- Remove Excess Cornflour: Use a colander to shake off extra cornflour from the chicken, ensuring a light coating.
- Finish Sauce: To the remaining sauce, mix in brown sugar and cornflour, then add chicken stock. Stir well to blend.
- Heat Oil: Heat oil in a skillet until it reaches 200°C/390°F. You can shallow fry or deep fry the chicken based on your preference.
- Fry Chicken: Cook the chicken for about 3 minutes, turning halfway until it turns golden and crispy. Drain on paper towels to remove excess oil.
- Prepare Stir Fry Sauce: In a clean skillet, heat oil and sauté garlic, ginger, and chili flakes until the garlic is golden.
- Simmer Sauce: Pour the prepared sauce into the skillet and simmer for 2 minutes until it thickens.
- Toss Chicken in Sauce: Add the fried chicken to the skillet, quickly tossing to coat with the sauce. Serve immediately for maximum crispiness.
Ingredients
- 3 tablespoons soy sauce (light or all-purpose)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar (or white wine vinegar)
- 2 teaspoons chili paste (such as Sambal Oelak)
- 1 teaspoon sesame oil (toasted preferred)
- 3 tablespoons brown sugar
- 1 tablespoon cornflour/cornstarch
- 3/4 cup low-sodium chicken stock/broth
- 600g (1.4 pounds) boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) pieces
- 1 teaspoon finely grated ginger
- 1 teaspoon finely grated garlic
- 1 cup cornflour/cornstarch
- 1 to 4 cups oil for frying (peanut, vegetable, or canola)
- 2 tablespoons oil (peanut, vegetable, or canola)
- 2 teaspoons finely chopped ginger
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes (or red pepper flakes)
- Finely sliced green onion
- Sesame seeds
Nutritional Values
Calories: 1860cal | Carbohydrates: 88g | Protein: 128g | Fat: 112g | Saturated Fat: 56g | Cholesterol: 572mg | Sodium: 3896mg | Potassium: 1784mg | Fiber: 4g | Sugar: 40g | Vitamin A: 440IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 8mg
FAQ
- What is the origin of General Tso’s Chicken?
- General Tso’s Chicken is believed to have originated from the Hunan province in China and is named after a respected Chinese military leader. However, some stories suggest it was introduced to the United States by Taiwanese chefs.
- What are the key components of General Tso’s Chicken?
- The dish consists of three main components: a sauce/marinade that serves dual purposes, crispy chicken pieces coated in cornflour, and a stir-fry element featuring sautéed garlic and ginger.
- Can I use chicken breast instead of thighs for this recipe?
- Yes, you can use chicken breast, but it’s recommended to tenderize it with a bit of baking soda in the marinade to prevent it from drying out during cooking.
- What makes the sauce for General Tso’s Chicken unique?
- The sauce combines sweet, savory, spicy, and tangy flavors with ingredients like soy sauce, hoisin sauce, rice vinegar, and chili paste, along with a touch of sesame oil for added depth.
- How should General Tso’s Chicken be served?
- It is best served with rice and a side of greens, such as a cucumber salad or steamed vegetables with an Asian sesame dressing, to complement the rich flavors of the dish.
Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes to fully infuse the ginger and garlic flavors. This step enhances the overall taste of the dish significantly.
- Shake Off Excess Cornflour: Use a colander to shake off any extra cornflour after coating the chicken. This prevents a powdery taste and reduces the amount of cornflour that may burn in the oil during frying.
- Optimal Oil Usage: For crispy results, use enough oil to at least cover half of the chicken pieces when frying. This helps achieve an even, golden crisp without needing to deep fry.
- Quick Sauce Toss for Crispiness: Once the chicken is cooked, quickly toss it in the sauce and serve immediately to maintain the crispiness. The faster you complete this step, the better the texture of the chicken.
Equipment
- Deep Skillet or Large Pot – Suitable for frying the chicken.
- Microplane Grater – Useful for finely grating ginger and garlic.
- Colander – For shaking off excess cornflour from the chicken.
- Oil Thermometer – To ensure the oil is at the right temperature for frying.
- Wok or Large Skillet – For stir-frying the garlic, ginger, and sauce.
