Tsos Chicken: The Ultimate Guide to Making Perfect General Tsos Chicken

General Tso’s Chicken: that sweet, tangy, and slightly spicy dish that’s a staple on Chinese-American restaurant menus. Have you ever wondered how this iconic dish came to be? It’s a fascinating story, and today, I’m thrilled to share my take on this beloved classic with you. Forget takeout tonight, because we’re making restaurant-quality General Tso’s Chicken right in your own kitchen!

Despite its name, General Tso’s Chicken isn’t actually a traditional dish from China. It’s believed to have been invented in Taiwan in the 1950s by a chef named Peng Chang-kuei, who named it after a Qing dynasty general. The dish gained popularity in the United States in the 1970s and has since become a cornerstone of American Chinese cuisine.

What makes General Tso’s Chicken so irresistible? It’s the perfect combination of crispy, juicy chicken coated in a luscious, flavorful sauce. The sweetness is balanced by a hint of spice, creating a truly addictive experience. Plus, it’s incredibly satisfying served over a bed of fluffy rice. This recipe is designed to be easy to follow, even for beginner cooks, so you can enjoy this delicious dish any night of the week. Get ready to impress your family and friends with your newfound culinary skills!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• Vegetable oil, for frying (about 3-4 cups)
• For the Sauce:
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1-2 dried red chilies, finely chopped (or 1/2 teaspoon red pepper flakes, adjust to taste)
• For Garnish (Optional):
• Sesame seeds
• Chopped green onions

Preparing the Chicken

Alright, let’s get started with the most important part – the chicken! We want it to be crispy and delicious, so follow these steps carefully.

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken thighs with the beaten egg. Make sure all the chicken pieces are well coated. This will help the coating adhere better.
2. Prepare the Coating: In a separate bowl, whisk together the cornstarch, flour, salt, pepper, garlic powder, and ginger powder. This mixture will give our chicken that perfect crispy texture.
3. Coat the Chicken: Now, take the chicken pieces, a few at a time, and dredge them in the cornstarch mixture. Make sure each piece is fully coated, pressing gently to help the coating stick. Shake off any excess flour. This is crucial for achieving that crispy exterior we’re after.

Frying the Chicken

Time to fry! This is where the magic happens. Be careful when working with hot oil, and always have a fire extinguisher nearby just in case.

1. Heat the Oil: Pour the vegetable oil into a large, deep skillet or pot. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature, or test it by dropping a small piece of the coated chicken into the oil. If it sizzles immediately and floats to the top, the oil is ready.
2. Fry in Batches: Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 4-5 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Making the Sauce

Now for the star of the show – the General Tso’s sauce! This is where the sweet, savory, and spicy flavors come together.

1. Combine Sauce Ingredients: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, and chicken broth. Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Sauté Aromatics: In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
3. Add Chilies: Add the chopped dried red chilies (or red pepper flakes) to the skillet and sauté for another 15 seconds. This will infuse the oil with a spicy kick. Adjust the amount of chilies to your preference.
4. Pour in the Sauce: Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly. The sauce will thicken as it cooks.
5. Simmer and Thicken: Continue to simmer the sauce for about 2-3 minutes, or until it has thickened to your desired consistency. If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer for a bit longer.

Combining Chicken and Sauce

The final step! This is where we bring everything together for that authentic General Tso’s Chicken experience.

1. Add Chicken to Sauce: Add the fried chicken to the skillet with the sauce and toss to coat evenly. Make sure all the chicken pieces are well coated with the delicious sauce.
2. Heat Through: Cook for another 1-2 minutes, stirring occasionally, until the chicken is heated through and the sauce is nicely glazed.

Serving and Garnish

Almost there! Now it’s time to plate and enjoy your homemade General Tso’s Chicken.

1. Serve Immediately: Serve the General Tso’s Chicken immediately over steamed rice.
2. Garnish (Optional): Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

Tips for the Best General Tso’s Chicken

• Use Chicken Thighs: Chicken thighs are more flavorful and stay moister than chicken breasts, making them perfect for this dish.
• Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure crispy chicken.
• Adjust the Spice Level: Adjust the amount of dried red chilies or red pepper flakes to your preference. If you prefer a milder dish, use less or omit them altogether.
• Make it Gluten-Free: To make this dish gluten-free, use tamari instead of soy sauce and gluten-free all-purpose flour.
• Prepare Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the chicken.

Variations

• Vegetarian Option: Substitute the chicken with firm tofu, cut into cubes and pressed to remove excess water. Coat the tofu with the same cornstarch mixture and fry until golden brown.
• Add Vegetables: Add some stir-fried vegetables like broccoli, bell peppers, or snap peas to the dish for added nutrients and flavor.
• Pineapple Chunks: Add some pineapple chunks to the sauce for a sweet and tangy twist.

Enjoy your delicious homemade General Tso’s Chicken! I hope you found this recipe easy to follow and that it brings you as much joy as it brings me. Happy cooking!

Conclusion:

So there you have it! This isn’t just another recipe; it’s your ticket to restaurant-quality General Tso’s Chicken right in your own kitchen. I know, I know, you might be thinking, “I’ve tried making this before, and it never tastes quite right.” But trust me on this one. The secret lies in the perfect balance of sweet, savory, and spicy, and this recipe nails it. The crispy chicken, coated in that luscious, tangy sauce, is simply irresistible.

Why is this a must-try? Because it’s easier than you think, uses ingredients you can actually find, and delivers a flavor explosion that will have everyone begging for seconds. Forget takeout – this homemade version is fresher, healthier (relatively speaking, of course!), and infinitely more satisfying. Plus, you get the bragging rights of saying you made it yourself!

But the fun doesn’t stop there! Let’s talk serving suggestions and variations. I personally love serving this General Tso’s Chicken over a bed of fluffy white rice, garnished with sesame seeds and chopped green onions. It’s a classic combination for a reason! But you could also try it with brown rice, quinoa, or even cauliflower rice for a lighter option.

Looking to add some extra veggies? Stir-fry some broccoli, bell peppers, or snap peas and toss them in with the chicken and sauce. It’s a great way to sneak in some extra nutrients and add some vibrant color to your plate.

For those who like it extra spicy, feel free to add more chili flakes or a dash of your favorite hot sauce to the sauce. And if you’re not a fan of chicken, you can easily substitute it with tofu or shrimp. Just adjust the cooking time accordingly.

Another variation I’ve experimented with is adding a touch of ginger and garlic to the marinade for the chicken. It adds a subtle warmth and depth of flavor that really elevates the dish. You could also try using different types of vinegar in the sauce, such as rice vinegar or apple cider vinegar, to create a unique flavor profile.

Serving Suggestions:

• Serve over white rice, brown rice, quinoa, or cauliflower rice.
• Garnish with sesame seeds and chopped green onions.
• Pair with steamed broccoli, stir-fried vegetables, or a side salad.

Variations:

• Add more chili flakes or hot sauce for extra spice.
• Substitute chicken with tofu or shrimp.
• Add ginger and garlic to the chicken marinade.
• Experiment with different types of vinegar in the sauce.

I truly believe that this recipe will become a staple in your kitchen. It’s perfect for a weeknight dinner, a weekend gathering, or any time you’re craving some delicious comfort food.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this General Tso’s Chicken as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me – I can’t wait to see what you create! Happy cooking!

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