I remember the first time I tried General Tso’s Chicken. It was during a family trip to San Francisco’s Chinatown. The vibrant atmosphere and the incredible aromas wafting through the streets left a lasting impression on me. Among the various dishes we sampled, General Tso’s Chicken stood out with its perfect balance of sweet, tangy, and spicy flavors. Since then, I’ve been on a quest to recreate that delightful experience at home.
General Tso’s Chicken has become a favorite in our household, especially on busy weeknights when a quick yet satisfying meal is needed. What I love about this recipe is its simplicity and the ability to customize it according to your taste preferences. For instance, if you’re a fan of spicier dishes, you can easily increase the amount of red pepper flakes or even add a dash of Sriracha to the sauce. On the other hand, if you prefer a sweeter profile, a touch more sugar or hoisin sauce can do the trick.
One interesting tweak I’ve tried is substituting chicken thighs with chicken breasts for a leaner option. Although thighs offer a richer flavor and juicier texture, breasts can be a great alternative if you’re looking to cut down on fat content. Additionally, adding some steamed broccoli or snap peas not only enhances the nutritional value but also adds a delightful crunch and color to the dish.
Another variation involves playing around with the sauce ingredients. While the classic combination of soy sauce, rice vinegar, and hoisin sauce is delicious, experimenting with a bit of orange juice or zest can introduce a refreshing citrus note. It’s all about making the recipe your own and adjusting it to suit your family’s palate.
General Tso’s Chicken is a versatile dish that brings a touch of restaurant-quality magic to your home kitchen. It’s perfect for entertaining guests or simply enjoying a cozy dinner with loved ones. I hope this recipe brings as much joy to your table as it does to ours.
Making General Tso’s Chicken
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Ingredients
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon finely grated or minced garlic (from 3 cloves)
- 2 pounds chicken thighs (trimmed and chopped into 1-inch pieces)
- 1/2 cup cornstarch
- 1/2 cup chilled water
- 4 tablespoons granulated sugar
- 1 teaspoon sesame seeds (optional for garnish)
- 1 1/2 tablespoons hoisin sauce
- 1/4 cup light olive oil (for frying, with extra as needed)
- 5 tablespoons low sodium soy sauce
- 2 tablespoons minced ginger (from a 2-inch piece)
- 3 tablespoons rice vinegar (or more to taste)
- 1 1/2 tablespoons cornstarch
Directions
- Cut the chicken thighs into 1-inch pieces. Coat the chicken pieces in cornstarch in batches, shaking off any excess. Arrange the coated chicken on a platter and set aside.
- In a bowl, combine all the sauce ingredients and whisk until well mixed.
- Heat a non-stick skillet with olive oil. Fry the chicken in 2 to 3 batches until golden brown on all sides and cooked through. Transfer the cooked chicken to a bowl. Add more oil to the pan if needed and repeat with the remaining chicken. Keep at least 1 tablespoon of oil in the pan.
- Add the minced garlic, ginger, and red chili flakes to the skillet. Sauté for about 30 seconds until they become aromatic.
- Pour the prepared sauce into the skillet and stir while bringing it to a simmer. Allow it to simmer for a minute to reduce the vinegar’s sharpness. Taste and adjust the sauce with more soy sauce or rice vinegar if necessary. Return the chicken to the skillet and toss to coat it evenly with the sauce. Garnish with sesame seeds if desired.
FAQs:
What can I use instead of chicken thighs?
If you prefer, you can substitute chicken thighs with chicken breasts. The breasts should be cut into similar-sized pieces to ensure even cooking. Keep in mind that chicken breasts may be slightly less juicy than thighs.
Can I make this dish less spicy?
Yes, you can reduce or omit the red chili flakes to make the dish less spicy. Adjust the amount according to your taste preference. If you enjoy mild heat, you might also consider using a milder pepper or just a pinch of red chili flakes.
What is the best way to ensure the chicken is crispy?
To ensure the chicken stays crispy, make sure not to overcrowd the skillet while frying. Fry the chicken in small batches and let each piece cook until golden and crispy. Additionally, tapping off excess cornstarch before frying helps prevent the coating from becoming soggy.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce ahead of time. Mix all the sauce ingredients and store them in an airtight container in the refrigerator for up to a few days. When ready to cook, give the sauce a good stir before adding it to the skillet.
What should I serve with General Tso’s Chicken?
General Tso’s Chicken pairs well with steamed white rice or fried rice. You can also serve it with sautéed or steamed vegetables like broccoli, bell peppers, or snap peas for a balanced meal.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or a skillet. If using a microwave, cover the dish to prevent drying out. If using a skillet, add a little oil and heat over medium until warmed through.
General Tso’s Chicken
Ingredients
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil for frying, plus more as needed
- 2 tbsp minced ginger from a 2-inch piece of ginger
- 3 cloves garlic or 1 Tbsp grated or finely minced
- 1/2 tsp red pepper flakes or to taste
- 1 tsp sesame seeds optional for garnish
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar or more to taste
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp cornstarch
Instructions
- Cut chicken into 1-inch cubes. Toss the chicken in batches with cornstarch, tapping off the excess. Place the dredged chicken on a platter and set aside.
- In a separate dish, mix all the ingredients for the sauce and whisk them together.
- Preheat a non-stick skillet with oil. Cook the chicken in 2 to 3 batches, sautéing until golden on both sides and cooked through. Remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Keep at least 1 Tbsp oil in the pan.
- Add the garlic, ginger, and red pepper flakes to the pan. Sauté for about 30 seconds or until fragrant.
- Pour the sauce into the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a bit. Taste the sauce and adjust with more soy sauce or rice vinegar if needed. Add the chicken back to the pan and toss to coat. Serve garnished with sesame seeds if desired.
