General Tso’s Chicken II: An Elevated Take on a Classic
General Tso’s Chicken is a beloved dish in the world of Chinese-American cuisine. Its sweet, tangy, and slightly spicy flavor profile, coupled with crispy, bite-sized chicken pieces, makes it a crowd-pleaser. This recipe, General Tso’s Chicken II, takes the classic a step further, focusing on enhanced flavor depth, improved texture, and using high-quality ingredients to elevate the entire experience. This isn’t just another takeout copycat; it’s a restaurant-quality dish you can proudly make at home. We’ll delve into each step with meticulous detail, ensuring even novice cooks can achieve remarkable results.
## Why This Recipe Stands Out
While many General Tso’s Chicken recipes prioritize speed and convenience, this one focuses on building layers of flavor. Here’s what sets this recipe apart:
* **Emphasis on Fresh Ingredients:** We avoid shortcuts like pre-made sauces and instead opt for fresh ginger, garlic, chilies, and other aromatics to create a vibrant and complex sauce.
* **Double-Fried Chicken:** The chicken is fried twice for maximum crispness and to ensure it stays crunchy even when coated in sauce. This is crucial for achieving that perfect texture.
* **Balanced Sweetness and Spiciness:** The sauce is carefully balanced to deliver the signature sweet and spicy taste without being overwhelmingly sugary or fiery. Adjustments are provided to cater to individual preferences.
* **Detailed Instructions:** Each step is explained clearly and thoroughly, accompanied by tips and tricks to ensure success. We leave no room for guesswork.
* **Focus on Quality:** Using high-quality chicken thighs, Shaoxing wine, and other premium ingredients makes a noticeable difference in the final product.
## Ingredients:
**For the Chicken Marinade:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 large egg white
* 1 tablespoon Shaoxing wine (or dry sherry)
* 1 tablespoon cornstarch
* 1 teaspoon salt
* ½ teaspoon white pepper
* 1 tablespoon vegetable oil
**For the Breading:**
* 1 cup cornstarch
* ½ cup all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* ¼ teaspoon white pepper
**For the Sauce:**
* 3 tablespoons vegetable oil
* 4 cloves garlic, minced
* 1-inch piece of ginger, minced
* 2-4 dried red chilies, stemmed and seeded (adjust to taste)
* 3 tablespoons soy sauce
* 2 tablespoons Shaoxing wine (or dry sherry)
* 2 tablespoons rice vinegar
* 4 tablespoons sugar
* 1 tablespoon hoisin sauce
* 1 tablespoon cornstarch
* ½ cup chicken broth
* 1 teaspoon sesame oil
**For Garnish (Optional):**
* Sesame seeds
* Chopped green onions
## Equipment:
* Large bowl
* Whisk
* Shallow dishes or plates
* Wok or large skillet
* Slotted spoon or spider
* Paper towels
* Measuring spoons and cups
## Step-by-Step Instructions:
### Part 1: Marinating the Chicken
The marinating process is crucial for tenderizing the chicken and infusing it with flavor. It also helps the breading adhere properly.
1. **Prepare the Chicken:** Cut the chicken thighs into 1-inch pieces. Ensure they are relatively uniform in size for even cooking.
2. **Combine Marinade Ingredients:** In a large bowl, whisk together the egg white, Shaoxing wine (or dry sherry), cornstarch, salt, white pepper, and vegetable oil until well combined.
3. **Marinate the Chicken:** Add the chicken pieces to the marinade. Toss well to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Longer marinating times result in more flavorful and tender chicken.
**Tip:** The egg white acts as a tenderizer, while the Shaoxing wine adds depth of flavor. Cornstarch helps create a protective coating around the chicken, preventing it from drying out during frying. The vegetable oil helps the marinade penetrate the chicken.
### Part 2: Preparing the Breading
The breading is what gives General Tso’s Chicken its signature crispy texture. The combination of cornstarch, flour, and baking powder creates a light and airy coating.
1. **Combine Dry Ingredients:** In a shallow dish or plate, whisk together the cornstarch, all-purpose flour, baking powder, salt, and white pepper until evenly distributed. Ensure there are no lumps of cornstarch.
**Tip:** Baking powder helps the breading puff up during frying, resulting in a lighter and crispier texture. White pepper adds a subtle warmth and complexity to the breading.
### Part 3: Making the Sauce
The sauce is the heart of General Tso’s Chicken. It’s a delicate balance of sweet, spicy, tangy, and savory flavors. Making it from scratch allows you to control the intensity of each element.
1. **Prepare the Aromatics:** Mince the garlic and ginger. Stem and seed the dried red chilies. If you prefer a milder sauce, use fewer chilies or remove the seeds entirely. For a spicier sauce, use more chilies or leave the seeds in.
2. **Combine Sauce Ingredients:** In a small bowl, whisk together the soy sauce, Shaoxing wine (or dry sherry), rice vinegar, sugar, hoisin sauce, cornstarch, and chicken broth until the cornstarch is fully dissolved. This prevents lumps from forming in the sauce.
**Tip:** Shaoxing wine adds a unique umami flavor to the sauce. Hoisin sauce contributes sweetness and depth. The cornstarch acts as a thickening agent, creating a glossy and clingy sauce.
### Part 4: Frying the Chicken (First Fry)
The first fry cooks the chicken through and helps it develop a preliminary crispy coating.
1. **Heat the Oil:** Fill a wok or large skillet with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat to 325°F (160°C). Use a thermometer to ensure accurate temperature. If you don’t have a thermometer, test the oil by dropping a small piece of breading into it. It should sizzle and turn golden brown within a few seconds.
2. **Dredge the Chicken:** Working in batches, dredge each piece of marinated chicken in the breading mixture, ensuring it is fully coated. Shake off any excess breading. Overcrowding the pan will lower the oil temperature and result in soggy chicken.
3. **Fry the Chicken:** Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes, or until the chicken is lightly golden brown and cooked through. Do not overcrowd the pan; fry in batches if necessary.
4. **Remove and Drain:** Use a slotted spoon or spider to remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.
**Tip:** Maintaining the correct oil temperature is crucial for achieving crispy chicken. If the oil is not hot enough, the chicken will absorb too much oil and become greasy. If the oil is too hot, the breading will burn before the chicken is cooked through.
### Part 5: Frying the Chicken (Second Fry)
The second fry is what takes the chicken from crispy to extra crispy. It removes any remaining moisture and creates a truly irresistible texture.
1. **Increase Oil Temperature:** Increase the oil temperature to 375°F (190°C).
2. **Fry the Chicken Again:** Return the partially fried chicken to the hot oil. Fry for 1-2 minutes, or until the chicken is deep golden brown and very crispy. Watch carefully to prevent burning.
3. **Remove and Drain:** Use a slotted spoon or spider to remove the fried chicken from the oil. Place it on a plate lined with paper towels to drain excess oil.
**Tip:** The second fry is essential for achieving that signature crispy texture. Don’t skip this step!
### Part 6: Cooking the Sauce
Now that the chicken is perfectly fried, it’s time to bring everything together with the delicious General Tso’s sauce.
1. **Sauté Aromatics:** Heat 3 tablespoons of vegetable oil in a clean wok or large skillet over medium heat. Add the minced garlic, ginger, and dried red chilies. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
2. **Add the Sauce:** Pour the prepared sauce mixture into the wok. Bring to a simmer, stirring constantly. The sauce will thicken as it cooks. If the sauce becomes too thick, add a splash of chicken broth to thin it out.
3. **Simmer the Sauce:** Simmer the sauce for 2-3 minutes, or until it reaches your desired consistency. Taste and adjust seasonings as needed. Add more sugar for a sweeter sauce, more rice vinegar for a tangier sauce, or more red chilies for a spicier sauce.
4. **Add Sesame Oil:** Stir in the sesame oil for added flavor and aroma.
**Tip:** Cooking the sauce in a wok helps to distribute the heat evenly and create a flavorful base. The key is to constantly stir the sauce to prevent it from burning or sticking to the pan.
### Part 7: Combining Chicken and Sauce
This is the final step, where the crispy chicken is tossed with the flavorful sauce to create the perfect General Tso’s Chicken.
1. **Add the Chicken:** Add the fried chicken to the wok with the sauce. Toss gently to coat each piece of chicken evenly with the sauce. Work quickly to prevent the chicken from becoming soggy.
2. **Serve Immediately:** Serve the General Tso’s Chicken immediately over steamed rice. Garnish with sesame seeds and chopped green onions, if desired.
**Tip:** For the best results, serve the General Tso’s Chicken immediately after tossing it with the sauce. This will ensure the chicken remains crispy and the sauce is at its peak flavor.
## Tips for Success
* **Use a Thermometer:** A thermometer is essential for accurate oil temperature control. This will help you achieve perfectly crispy chicken without burning it.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature and result in soggy chicken. Fry the chicken in batches if necessary.
* **Taste and Adjust:** Taste the sauce and adjust the seasonings to your liking. Don’t be afraid to experiment with different levels of sweetness, spiciness, and tanginess.
* **Work Quickly:** Once the chicken is fried and the sauce is cooked, work quickly to toss the chicken with the sauce and serve immediately. This will help prevent the chicken from becoming soggy.
* **Prepare Ingredients in Advance:** Preparing the ingredients in advance will make the cooking process much smoother and more efficient. Mince the garlic and ginger, stem and seed the red chilies, and whisk together the sauce ingredients before you start frying the chicken.
## Variations
* **Vegetarian General Tso’s:** Substitute the chicken with firm tofu, cut into 1-inch cubes. Press the tofu to remove excess water before marinating and breading.
* **General Tso’s Shrimp:** Use large shrimp, peeled and deveined, instead of chicken. Marinate and bread the shrimp as directed in the recipe.
* **Spicier General Tso’s:** Add more dried red chilies to the sauce, or use chili garlic sauce for an extra kick.
* **Sweeter General Tso’s:** Add more sugar to the sauce, or use a touch of honey for a more complex sweetness.
* **General Tso’s with Vegetables:** Add stir-fried vegetables like broccoli, bell peppers, or snap peas to the dish.
## Serving Suggestions
* **Steamed Rice:** The classic accompaniment to General Tso’s Chicken.
* **Fried Rice:** A more indulgent option that pairs well with the sweet and spicy flavors of the dish.
* **Noodles:** Serve the General Tso’s Chicken over your favorite noodles, such as lo mein or chow mein.
* **Spring Rolls:** A crispy and savory appetizer that complements the dish.
* **Egg Drop Soup:** A light and comforting soup that balances the richness of the General Tso’s Chicken.
## Storage and Reheating
* **Storage:** Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose some of its crispness over time.
* **Reheating:** Reheat the General Tso’s Chicken in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the chicken will be less crispy. To help restore some of the crispness, you can reheat the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes.
## Conclusion
General Tso’s Chicken II is more than just a recipe; it’s an experience. By taking the time to use fresh ingredients, employ proper techniques, and pay attention to detail, you can create a truly exceptional dish that rivals anything you’d find in a restaurant. The double-fried chicken delivers an unforgettable crunch, while the perfectly balanced sauce brings together sweet, spicy, tangy, and savory flavors in perfect harmony. So, gather your ingredients, roll up your sleeves, and get ready to elevate your General Tso’s Chicken game to a whole new level. Enjoy!
This recipe encourages customization. Feel free to adapt the spice level, sweetness, or even the protein to match your own preferences. Cooking should be enjoyable, so don’t be afraid to experiment! The most important ingredient, after all, is love.
**Enjoy your homemade General Tso’s Chicken II!**