A popular Chinese-American dish named after a 19th century Hunanese general Zuo Zongtang. The acclaimed Taiwanese chef Peng Chang-kuei invented the iconic General Tso's chicken. In the 1970s, he came to the United States and served it at his restaurant in New York City, adapting to suit the American palette. His original version has no sugar, highlighting the sour, salty and spicy flavours that are quintessential to the cuisine of Hunan province, China.
It is easy to make General Tso's chicken at home, which has a whisper of sweetness unlike the overly sweet dish available at various restaurants. Prepared with dark chicken meat that is lightly battered, deep fried and then laced in a glossy spicy-sour-sweet sauce. Served immediately as the crispy chicken pieces start to soften as they absorb the sauce. Often paired with steamed rice and stir-fried broccoli. Delectable with a hot, tangy and hint of sweet flavour. No wonder, a favourite of many restaurant-goers.
It is easy to make General Tso's chicken at home, which has a whisper of sweetness unlike the overly sweet dish available at various restaurants. Prepared with dark chicken meat that is lightly battered, deep fried and then laced in a glossy spicy-sour-sweet sauce. Served immediately as the crispy chicken pieces start to soften as they absorb the sauce. Often paired with steamed rice and stir-fried broccoli. Delectable with a hot, tangy and hint of sweet flavour. No wonder, a favourite of many restaurant-goers.
    |     |
General Tso's Chicken
(Serves 6)
Marination
Ingredients:
900 grams boneless chicken thighs
2 tablespoons kikkoman light soy sauce
1/2 teaspoon white pepper powder
1 egg
1/2 cup potato starch
2 tablespoons cornflour
oil for deep frying
Method:
Cut chicken into pieces, marinate with pepper powder and soy sauce for 30 minutes.
When ready to fry, mix in an egg with the chicken pieces along with the potato starch and cornflour.
Heat oil for deep frying.
Fry chicken pieces until golden brown. Drain in a spider strainer or sieve set over a bowl.
Note:
Sauce
Ingredients:
4 green onions (chopped)
6 large cloves of garlic (finely chopped)
1-inch ginger (finely chopped)
12 small dried red chillies
1 tablespoon cornflour dissolved in 1/4 cup water
1 teaspoon sesame seeds
2 tablespoons oil
salt (if required)
Combine the following in a bowl and set aside:
1/4 cup kikkoman light soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine or Kikkoman Aji-Mirin
1 tablespoon Sriracha hot sauce
1 cup chicken stock
1 teaspoon sugar
Method:
On high flame heat a wok, add onions (reserving some greens for garnishing), garlic and ginger. When garlic is fragrant, fry the red chillies. Incorporate the sauce from the bowl and simmer. Once it comes to a boil, stir and mix in the cornstarch liquid until thickened and glossy. Check for seasoning and if required, add salt.
Toss in the fried chicken to coat.
Garnish with spring onion greens and sesame seeds.
Serve hot.
Note:
(Serves 6)
Marination
Ingredients:
900 grams boneless chicken thighs
2 tablespoons kikkoman light soy sauce
1/2 teaspoon white pepper powder
1 egg
1/2 cup potato starch
2 tablespoons cornflour
oil for deep frying
Method:
Cut chicken into pieces, marinate with pepper powder and soy sauce for 30 minutes.
When ready to fry, mix in an egg with the chicken pieces along with the potato starch and cornflour.
Heat oil for deep frying.
Fry chicken pieces until golden brown. Drain in a spider strainer or sieve set over a bowl.
Note:
- To make the chicken pieces crispier, refry them again in oil for a couple of minutes.
- Do not drain on absorbent paper towels, but as indicated above. This will prevent them from becoming soft and soggy.
- Potato starch available at Asian stores.
Sauce
Ingredients:
4 green onions (chopped)
6 large cloves of garlic (finely chopped)
1-inch ginger (finely chopped)
12 small dried red chillies
1 tablespoon cornflour dissolved in 1/4 cup water
1 teaspoon sesame seeds
2 tablespoons oil
salt (if required)
Combine the following in a bowl and set aside:
1/4 cup kikkoman light soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine or Kikkoman Aji-Mirin
1 tablespoon Sriracha hot sauce
1 cup chicken stock
1 teaspoon sugar
Method:
On high flame heat a wok, add onions (reserving some greens for garnishing), garlic and ginger. When garlic is fragrant, fry the red chillies. Incorporate the sauce from the bowl and simmer. Once it comes to a boil, stir and mix in the cornstarch liquid until thickened and glossy. Check for seasoning and if required, add salt.
Toss in the fried chicken to coat.
Garnish with spring onion greens and sesame seeds.
Serve hot.
Note:
- Shaoxing wine is fermented Chinese rice wine. Buy unsalted or low sodium.
- I used Kikkoman Aji-Mirin (Sweet Cooking Rice Seasoning), a sweet tasting rice wine. It added the perfect sweetness and flavour to the sauce. Available at Asian stores.
- To prepare chicken stock, boil chicken backbone with some water, a bay leaf, one celery stalk, one onion and one carrot. Ensure to chop the vegetables. Strain and use the stock. Prepare soup with the rest.
- No salt was used. The dish seasoned with the sodium from the various sauces.
