Although named after 19th-century General Zuo Zongtang, General Tso Chicken was invented in Taiwan in the 1950s by chef Peng Chang-kuei and perfected in New York in the 1970s. It is a perfect example of Chinese-American cuisine that never existed in mainland China. Its combination of crunchy, sweet and spicy made it ubiquitous in Chinese buffets in the United States.
International
General Tso's Chicken
Crispy General Tso Chicken with spicy sweet and sour sauce in Chinese-American style.
- USA
- Main course
- High protein
- Low sugar
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 34 g
- Fiber 1 g
- Carbohydrates 36 g
- Fat 14 g
- Sodium 840 mg
Story behind the dish
Preparation
General Tso Chicken is a preparation from the United States with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g diced chicken breast.
- Have ready: 3 tablespoons of soy sauce.
- Have ready: 2 tablespoons of rice vinegar.
- Have ready: 3 tablespoons of sugar.
- Have ready: 1 tablespoon cornstarch.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the chicken in a tablespoon of soy and cornstarch for 15 minutes
Marinate the chicken in a tablespoon of soy and cornstarch for 15 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Coat the chicken in egg and flour
Coat the chicken in egg and flour, fry in hot oil at 175 C until golden brown, drain. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Mix soy
Mix soy, vinegar, sugar and the rest of the cornstarch with 80 ml of water.
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Heat sesame oil in wok
Heat sesame oil in wok, fry dried chilies for 30 seconds without burning.
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Add garlic and ginger
Add garlic and ginger, sauté for 30 seconds, pour in the sauce and cook until thickened. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the fried chicken and stir to cover with the glaze…
Add the fried chicken and stir to coat with the shiny glaze.
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Serve with chives and sesame seeds over white rice
Serve with spring onion and sesame seeds over white rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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