Healthy Dish

General Tso's Chicken

Ingredients

vegetable oil for frying: 4 cups
egg: 1 piece
skinless, boneless chicken thighs, cut into 1 1/2-inch pieces: 1.5 pound
salt: 1 tsp
white sugar: 1 tsp
white pepper: 1 pinch
cornstarch: 1 cup
vegetable oil: 2 Tbsp
chopped green onion: 3 Tbsp
garlic, minced: 1 clove
dried whole red chilies: 6 piece
orange zest: 1 strip
white sugar: 0.5 cup
soy sauce: 0.25 cup
chicken broth: 3 Tbsp
peanut oil: 2 Tbsp
rice vinegar: 1 Tbsp
sesame oil: 2 tsp
ground ginger: 0.25 tsp
cornstarch: 2 tsp
water: 0.25 cup

Metric Conversion

Stages of cooking

Prepare sauce: Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Prepare sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes. Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes.
Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

History of the General Tso's Chicken:

General Tso's chicken is a popular Chinese-American dish that originated in the Hunan province of China. It is named after General Tso, who was a famous military leader in the Qing dynasty. However, the dish is not actually a traditional Chinese dish, but instead was created in the United States in the 1970s by Chinese immigrants. Since then, it has become a staple in Chinese-American cuisine and is enjoyed all over the world.

Tips and Tricks for General Tso's Chicken Recipe:

Double-fry the chicken pieces to achieve the perfect crispy texture.
Make sure to coat the chicken pieces evenly with the cornstarch so they fry evenly.
Use skinless, boneless chicken thighs for a more tender and juicy texture.
Adjust the amount of dried red chilies to your personal preference, depending on how spicy you like your food.
Use a wok or a large skillet to cook the sauce, as it will make it easier to toss the chicken in the sauce.
Keep an eye on the sauce as it thickens, and add more water if it becomes too thick.

Tips for presenting the dish:

Serve the General Tso's chicken with steamed broccoli and white rice for a complete meal.
Garnish the dish with sliced green onions for flavor and a pop of color.
Serve the dish in a traditional Chinese porcelain plate for an authentic feel.
For a modern twist, serve the chicken in a stylish black platter with chopsticks.
Sprinkle some sesame seeds over the dish for extra flavor and texture.

What Is General Tso's Chicken?

General Tso's (pronounced tsow) chicken is a Chinese-American dish that features deep-fried chicken tossed in an irresistibly sticky glaze made with garlic, sugar, soy sauce, and chiles. The dish is named after 19th-century military leader Tso Tsung-t'ang.

What to Serve With General Tso's Chicken

This classic takeout dish is often served with broccoli on a bed of rice, but the deep, savory flavors would also partner well with a pear and pomegranate salad or fragrant ginger-lemon carrots.

How to Store and Reheat General Tso's Chicken

Make the most of your leftovers by refrigerating them in an airtight container for up to 3 days, making sure to store rice separately to avoid mushiness. When you're ready for round two, simply reheat the ingredients on the stovetop or in the microwave.

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