Ah, General Tso’s Chicken—a dish that feels like a warm hug on a chilly day, comparable to finding an unexpected $5 bill in your coat pocket. It’s a symphony of crispy chicken and sticky, tangy sauce that, somehow, reminds me of the unpredictability of a surprise rain shower mid-summer. While I was scrolling through TikTok the other day, between videos of dancing cats and DIY home hacks, I stumbled upon a new twist on this classic that I had to try.
Steps
- Prepare the Sauce/Marinade: Combine soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil in a bowl. Set aside a couple of tablespoons for marinating the chicken.
- Marinate the Chicken: Mix the reserved sauce with the chicken pieces, ginger, and garlic. Let it marinate for 30 minutes to infuse the flavors.
- Coat the Chicken: Toss the marinated chicken pieces in cornflour, ensuring each piece is fully coated and separated to prevent clumping.
- Remove Excess Coating: Use a colander to shake off any excess cornflour from the chicken pieces to avoid a powdery taste.
- Fry the Chicken: Heat oil in a skillet and fry the chicken until golden and crispy. Drain on paper towels to remove excess oil.
- Prepare the Stir Fry Sauce: In a clean skillet, sauté garlic, ginger, and chilli flakes until fragrant. Add the sauce mixture and simmer until it thickens slightly.
- Combine Chicken and Sauce: Add the fried chicken to the thickened sauce and toss quickly to coat evenly.
- Serve Immediately: Transfer the coated chicken to a serving plate, garnish as desired, and serve promptly to maintain crispiness.
Ingredients
- 3 tablespoons soy sauce (light or all-purpose, not dark)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar (or substitute with white wine vinegar)
- 2 teaspoons chili paste (such as Sambal Oelak)
- 1 teaspoon sesame oil (preferably toasted)
- 3 tablespoons brown sugar
- 1 tablespoon cornflour/cornstarch
- 3/4 cup chicken stock/broth (low sodium)
- 600g (1.4 lb) 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 finely chopped garlic
- 1/2 teaspoon red chili flakes (red pepper flakes)
- Finely sliced green onion
- Sesame seeds
Nutritional Values
Calories: 2325cal | Carbohydrates: 110g | Protein: 160g | Fat: 140g | Saturated Fat: 70g | Cholesterol: 715mg | Sodium: 4870mg | Potassium: 2230mg | Fiber: 5g | Sugar: 50g | Vitamin A: 550IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 10mg
FAQ
- What is the origin of General Tso’s Chicken?
- General Tso’s Chicken is believed to have originated from the Hunan province of China and is named after a famous Chinese military leader, General Tso. However, some suggest it was introduced to the US by Taiwanese chefs. Despite the debate, it remains a beloved Chinese-American dish.
- What ingredients are essential for the sauce in General Tso’s Chicken?
- The key ingredients for the sauce include soy sauce, hoisin sauce, rice vinegar, chili paste, sesame oil, brown sugar, chicken stock, and cornflour/cornstarch. These components work together to create the dish’s signature sweet, savory, tangy, and spicy flavor profile.
- What type of chicken is recommended for General Tso’s Chicken?
- Boneless, skinless chicken thighs are preferred because they stay juicy even if slightly overcooked. If you opt for chicken breast or tenderloins, you can tenderize them with a bit of baking soda to prevent them from drying out during cooking.
- How is the chicken prepared to ensure it is crispy?
- The chicken is coated in cornflour/cornstarch to achieve a crispy texture without using a batter. This method is similar to preparing crispy Sweet and Sour Pork but simpler. The chicken is then fried in enough oil to ensure it crisps up nicely.
- Can General Tso’s Chicken be made with minimal oil?
- Yes, you can use minimal oil by shallow frying the chicken. This involves adding just enough oil to cover the base of the pan and cooking the chicken until crispy, turning it multiple times. However, this method is more time-consuming compared to shallow or deep frying.
Tips
- Marinating for Flavor: Ensure the chicken marinates for at least 30 minutes with fresh ginger and garlic for deeper flavors. This step enhances the overall taste of the dish by infusing the chicken with aromatic spices.
- Achieving Crispy Chicken: Use cornflour generously to coat the chicken, but make sure to shake off excess flour. This prevents a powdery taste and keeps the oil clean while frying, ensuring the chicken achieves the desired crispiness.
- Oil Usage Tips: For optimal frying, use enough oil to cover at least half of the chicken pieces in the pan. This technique, known as shallow frying, provides a crispy texture without needing a full deep fry.
- Quick Sauce Tossing: Once the sauce is simmered and thickened, quickly toss the chicken to coat it thoroughly. Serving immediately after ensures the chicken remains crispy and doesn’t get soggy.
Equipment
- Deep Skillet or Large Pot – For frying the chicken. If you don’t have one suitable for frying, consider investing in a deep skillet or a large pot.
- Colander – Useful for shaking off excess cornflour from the chicken pieces.
- Microplane Grater – For finely grating ginger and garlic, necessary for both the marinade and stir fry.
- Tongs or Slotted Spoon – For handling the chicken during frying and ensuring safe removal from hot oil.
- Thermometer – To accurately measure the oil temperature for frying (200°C/390°F is recommended in the recipe).
