General Tso’s Chicken: A Complete Guide to Making it at Home
General Tso’s chicken, a dish synonymous with American Chinese cuisine, is a delightful combination of crispy, bite-sized chicken pieces coated in a sweet, tangy, and slightly spicy sauce. While it might seem daunting to recreate this restaurant favorite at home, with the right recipe and techniques, you can achieve equally delicious results. This comprehensive guide will walk you through every step, from prepping the chicken to perfecting the sauce, ensuring a flavorful and satisfying homemade General Tso’s chicken experience.
What is General Tso’s Chicken?
General Tso’s chicken is a stir-fried dish characterized by its deep-fried chicken and a rich, complex sauce. The sauce is typically a blend of soy sauce, rice vinegar, sugar, ginger, garlic, and chili peppers, creating a sweet, sour, spicy, and savory flavor profile. The dish is named after General Tso Tsung-t’ang, a Qing dynasty general, but the dish itself is not authentic to Hunanese cuisine, the region the general was from. It was popularized in the United States in the 1970s and has since become a staple in Chinese-American restaurants.
Why Make General Tso’s Chicken at Home?
While ordering takeout is convenient, making General Tso’s chicken at home offers several advantages:
* **Control over ingredients:** You can choose high-quality ingredients and avoid excessive sodium, MSG, and unhealthy additives often found in restaurant versions.
* **Customization:** You can adjust the sweetness, spice level, and sauce consistency to your personal preferences.
* **Freshness:** Homemade dishes are typically fresher and more flavorful than takeout that may have been sitting for a while.
* **Cost-effective:** Making a large batch at home is usually more economical than ordering individual portions.
* **Satisfaction:** There’s a certain satisfaction in creating a delicious meal from scratch.
Ingredients for General Tso’s Chicken
Here’s a breakdown of the ingredients you’ll need to make General Tso’s chicken:
**For the Chicken:**
* **Chicken Thighs:** Boneless, skinless chicken thighs are the preferred choice for their tenderness and flavor. You can also use chicken breasts, but they may require slightly shorter cooking times to prevent them from drying out.
* **Soy Sauce:** A key ingredient for both marinating the chicken and adding depth to the sauce. Use low-sodium soy sauce to control the salt content.
* **Rice Wine (Shaoxing Wine):** Adds a unique aroma and flavor to the chicken. If you don’t have rice wine, you can substitute dry sherry or cooking sake.
* **Egg:** Helps bind the coating to the chicken.
* **Cornstarch:** Used for coating the chicken, creating a crispy exterior when fried. Also used to thicken the sauce.
* **Salt and White Pepper:** Season the chicken and enhance its flavor.
* **Vegetable Oil:** For deep-frying the chicken.
**For the Sauce:**
* **Chicken Broth:** Provides a flavorful base for the sauce. Use low-sodium chicken broth.
* **Soy Sauce:** As mentioned above, adds saltiness and umami to the sauce.
* **Rice Vinegar:** Adds tanginess and balances the sweetness of the sugar.
* **Sugar:** Sweetens the sauce and creates a glaze-like consistency. You can use white sugar, brown sugar, or honey.
* **Hoisin Sauce:** A thick, dark sauce made from fermented soybeans, garlic, and spices. It adds depth and complexity to the sauce.
* **Sesame Oil:** Adds a nutty aroma and flavor to the sauce. Use toasted sesame oil for the best results.
* **Ginger:** Freshly grated ginger adds a warm, spicy note to the sauce.
* **Garlic:** Minced garlic adds a pungent and savory element to the sauce.
* **Dried Red Chili Peppers:** Add heat to the sauce. You can adjust the amount to your desired spice level. Alternatively, use chili flakes or chili paste.
* **Cornstarch Slurry:** A mixture of cornstarch and water used to thicken the sauce.
* **Green Onions:** For garnish, adding a fresh and vibrant touch.
* **Sesame Seeds:** For garnish, adding a nutty flavor and visual appeal.
Equipment Needed
* **Large Bowl:** For marinating the chicken.
* **Small Bowl:** For whisking the egg.
* **Whisk:** For whisking the egg.
* **Zip-Top Bag or Another Bowl:** For coating the chicken with cornstarch.
* **Deep Fryer or Large Pot:** For deep-frying the chicken.
* **Slotted Spoon or Spider:** For removing the chicken from the oil.
* **Wire Rack:** For draining the fried chicken.
* **Wok or Large Skillet:** For making the sauce.
* **Spatula or Wooden Spoon:** For stirring the sauce.
* **Measuring Cups and Spoons**
* **Cutting Board**
* **Knife**
Step-by-Step Instructions
Here’s a detailed guide to making General Tso’s chicken at home:
**Part 1: Preparing the Chicken**
1. **Cut the Chicken:** Cut the chicken thighs into 1-inch bite-sized pieces. This ensures even cooking and easy eating.
2. **Marinate the Chicken:** In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of rice wine (or dry sherry), ½ teaspoon of salt, and ¼ teaspoon of white pepper. Mix well to coat the chicken evenly. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator. The longer the marinating time, the more flavorful the chicken will be.
3. **Prepare the Egg Wash:** In a small bowl, whisk the egg lightly.
4. **Coat the Chicken:** Place the cornstarch in a zip-top bag or another bowl. Add the marinated chicken pieces, a few at a time, and shake or toss to coat them completely with cornstarch. Ensure that each piece is evenly coated.
**Part 2: Frying the Chicken**
1. **Heat the Oil:** Heat about 3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature control. Maintaining the correct temperature is crucial for crispy, non-greasy chicken.
2. **Fry the Chicken in Batches:** Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the fryer. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for 3-4 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature of the chicken 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 to drain excess oil. This will help maintain the crispiness.
**Part 3: Making the Sauce**
1. **Prepare the Aromatics:** In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced ginger and garlic and cook for about 30 seconds, or until fragrant, being careful not to burn them. Burnt garlic or ginger can make the sauce bitter.
2. **Add the Wet Ingredients:** Pour in the chicken broth, soy sauce, rice vinegar, sugar, hoisin sauce, and sesame oil. Stir well to combine.
3. **Add Chili Peppers:** Add the dried red chili peppers (or chili flakes or chili paste) to the sauce. The amount you add will depend on your desired spice level. Start with a small amount and add more to taste.
4. **Bring to a Simmer:** Bring the sauce to a simmer and cook for 2-3 minutes, allowing the flavors to meld together.
5. **Thicken the Sauce:** In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a cornstarch slurry. Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. The sauce should be thick enough to coat the chicken nicely.
**Part 4: Combining Chicken and Sauce**
1. **Add the Chicken to the Sauce:** Add the fried chicken pieces to the wok or skillet with the sauce. Toss to coat the chicken evenly with the sauce.
2. **Cook Briefly:** Cook for 1-2 minutes, stirring constantly, to allow the chicken to heat through and the sauce to adhere to the chicken.
**Part 5: Serving and Garnishing**
1. **Serve Immediately:** Serve the General Tso’s chicken immediately over steamed rice or noodles.
2. **Garnish:** Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
Tips for Success
* **Use Fresh Ingredients:** Using fresh ginger, garlic, and chili peppers will significantly enhance the flavor of the sauce.
* **Don’t Overcrowd the Fryer:** Fry the chicken in batches to maintain the oil temperature and ensure crispy results.
* **Adjust the Spice Level:** Customize the amount of chili peppers to your desired spice level.
* **Taste and Adjust Seasoning:** Taste the sauce before adding the chicken and adjust the seasoning as needed. You may need to add more sugar, soy sauce, or vinegar to balance the flavors.
* **Serve Immediately:** General Tso’s chicken is best served immediately while the chicken is still crispy and the sauce is hot.
* **Double Fry for Extra Crispiness:** For an even crispier texture, you can double-fry the chicken. After the first frying, let the chicken cool slightly, then fry it again for 1-2 minutes until golden brown and extra crispy.
Variations and Substitutions
* **Vegetarian General Tso’s:** Substitute the chicken with tofu, tempeh, or cauliflower florets. Make sure to press the tofu to remove excess water before coating it with cornstarch.
* **Lower-Sodium Version:** Use low-sodium soy sauce and chicken broth to reduce the sodium content of the dish.
* **Spicier Version:** Add more dried red chili peppers, chili flakes, or chili paste to increase the spice level.
* **Sweeter Version:** Add more sugar or honey to sweeten the sauce.
* **Nut-Free Version:** Omit the sesame seeds for a nut-free version.
* **Gluten-Free Version:** Use tamari (gluten-free soy sauce) and ensure all other ingredients are gluten-free.
Serving Suggestions
General Tso’s chicken is typically served with:
* **Steamed Rice:** A classic pairing that soaks up the delicious sauce.
* **Noodles:** Lo mein or chow mein noodles are a great alternative to rice.
* **Stir-Fried Vegetables:** Add a side of stir-fried vegetables like broccoli, carrots, and bell peppers for a more balanced meal.
* **Egg Rolls or Spring Rolls:** These crispy appetizers complement the flavors of the General Tso’s chicken.
* **Soup:** A light soup like wonton soup or egg drop soup can be a refreshing accompaniment.
Storage and Reheating
* **Storage:** Store leftover General Tso’s chicken in an airtight container in the refrigerator for up to 3 days. The chicken may lose some of its crispiness during storage.
* **Reheating:** To reheat, you can use the microwave, oven, or skillet. For best results, reheat in a skillet over medium heat, adding a little bit of water or chicken broth to prevent the chicken from drying out. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Nutritional Information (Approximate per serving)
* Calories: 500-600
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
*Note: Nutritional information may vary depending on the specific ingredients and serving sizes used.*. Adjust the amounts accordingly to achieve your desired nutritional goals.
Conclusion
Making General Tso’s chicken at home is a rewarding experience that allows you to control the ingredients, customize the flavors, and enjoy a fresh and delicious meal. With this comprehensive guide, you’ll be able to recreate this restaurant favorite in your own kitchen and impress your family and friends. So, gather your ingredients, follow the steps, and get ready to savor the sweet, tangy, spicy, and savory flavors of homemade General Tso’s chicken!
Enjoy the process of creating this beloved dish and experimenting with different variations to make it your own!