Today I want to share my interpretation of General Tso’s Chicken that yields a great taste like the restaurant version, but is more practical for any cook to make in their home kitchen. The best things about this recipe are:
You will use much less oil to cook the chicken. No deep-frying required. The chicken will end up super crispy and stay that way, even after it’s been tossed in the sauce. The tangy sauce is well balanced, rich, and sticky. It also uses less sugar than the mainstream recipes out there. No wok required! You can use a regular skillet to make this dish taste great.
Ingredients
What cut of chicken to use
I always prefer to use chicken thighs for General Tso’s chicken, because it yields a very juicy result without worrying about overcooking. Although you can use chicken breast and create awesome results, as well. Just remember to cut the chicken into 1” to 1 1/4” (2.5 to 3 cm) pieces. The size of the chicken pieces matters because you want the surface to turn crispy with the inside just cooked through at the same time.
The best vinegar to use
Many General Tso’s chicken recipes call for rice vinegar. But if you really want the rich tangy taste like the restaurant version, you should use Chinkiang vinegar instead. Chinkiang vinegar (Zhenjiang vinegar, 镇江香醋) is a type of Chinese black vinegar. It is made from various grains and is aged until the color turns dark brown or inky black. It has a rich, pungent, and tart flavor, sometimes with a hint of sweetness. It has a fermented malty taste and a woody character that distinguish it from the light-colored and fruity rice vinegar.
Mise en place
When you’re ready to cook, your table should have:
Chopped aromatics (ginger, garlic) Marinated chicken coated with cornstarch Mixed sauce Dried chili pepper
How to cook General Tso’s Chicken
To cook General Tso’s chicken, you need to: Note, it’s very important to remove the chicken from the pan. Letting the chicken cool off a bit before adding it back into the skillet is a crucial step for keeping the coating crispy. Plus, your pan will become very hot after you fry the chicken. I usually remove the pan from the heat for a few seconds before adding the aromatics, so it won’t burn the ingredients.
How to make crispy chicken without deep frying
Here is the trick to creating crispy chicken with a crunchy coating that is like the takeout you’d get from Chinese restaurants, without making a mess. Simply use the formula: oil + salt + egg + cornstarch This combination creates a dry batter that is suitable for pan-frying. Normally, deep frying requires at least a few cups of oil. For this recipe, you only need a regular skillet and 1/4 to 1/3 of a cup of oil to pan-fry the chicken. Not only does it yield an extra crispy exterior and juicy, flavorful meat, but the chicken also stays crispy even after you coat it with sauce.
Perfect party food
This General Tso’s chicken makes a great party food. The batter holds up really well and the chicken will remain crispy even if you let the dish sit for a while after cooking. If you’re hosting a dinner party and have multiple stir-fried dishes, you can make this one in advance and keep it in the oven on low heat until you’re ready to serve it. This dish is so addictive that I can finish one pound of chicken in one sitting. I highly doubt you’ll have any leftovers when you cook it. But just in case you do need to reheat the dish, here is a good way. You can preheat your oven to 350 F and spread the chicken onto a baking dish. Once the chicken is heated through, it will be pretty crispy again.
More Chinese takeout recipes
Kung Pao Shrimp (宫爆虾球) Beef with Oyster Sauce (蚝油牛肉) Chinese Lemon Chicken Crispy Peanut Butter Chicken Easy Egg Foo Young Salt and Pepper Chicken
