Hey there fellow food lovers! Today I’m gonna dive deep into one of America’s most beloved Chinese-American dishes – General Tso’s Chicken. You know the one – those crispy sticky, sweet and slightly spicy nuggets of chicken goodness that we just can’t seem to get enough of. But have you ever wondered what’s actually IN General Tso’s chicken? What makes it so darn addictive? Well, grab a napkin (cuz things might get drool-worthy) and let’s unravel this delicious mystery together!
The Origins: Not So Chinese After All
Before we break down the ingredients, let’s get one thing straight – General Tso’s chicken isn’t actually traditional Chinese food. Shocking, I know! Despite being named after General Tso Tsung-tang, a Qing dynasty military leader from Hunan province, this dish was actually created by Chinese immigrants in New York City in the mid-20th century.
In fact, if you traveled to China and asked for General Tso’s chicken, you’d probably get some very confused looks! This is a prime example of Chinese-American fusion cuisine that’s become more American than Chinese over the years.
The Core Components of General Tso’s Chicken
So what exactly goes into this iconic dish? Let’s break it down into its three main components:
- The chicken
- The coating/batter
- The signature sauce
The Chicken: Dark Meat for the Win
The best General Tso’s chicken starts with, well… chicken! But not just any chicken parts will do:
- Boneless, skinless chicken thighs are the gold standard
- Dark meat is juicier and more flavorful than breast meat
- The chicken is typically cut into 1/2 to 3/4-inch chunks
Why thighs instead of breast meat? Well, after extensive testing by culinary experts like J. Kenji López-Alt, dark meat simply performs better in this dish. It stays juicier and can withstand the high-heat frying process without drying out. While some restaurants might use breast meat to cut costs, the texture tends to come out dry and chalky by comparison.
I remember ordering General Tso’s at two different restaurants in the same week – one used thigh meat and the other breast. The difference was night and day! The thigh version stayed tender and moist even after sitting in the sauce, while the breast version became tough and chewy. Lesson learned!
The Coating: The Secret to that Perfect Crunch
Now we’re getting to the good stuff! That crispy, craggy coating is what separates good General Tso’s from GREAT General Tso’s. And there’s more science to it than you might think!
A typical coating involves:
- A marinade base usually containing:
- Egg whites
- Soy sauce
- Shaoxing wine (Chinese rice wine)
- Cornstarch
- Baking soda
- And surprisingly… vodka! (more on this genius addition later)
- A dry coating mixture containing:
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
The real magic happens in how these components work together. The egg-based marinade helps tenderize the meat while adding flavor. The cornstarch in the marinade creates a protective layer that keeps the chicken moist during frying.
But here’s the real genius part: adding vodka to the marinade! Why? Because vodka is more volatile than water and evaporates more quickly, which helps create an exceptionally crispy crust. It also limits gluten development, preventing that leathery texture you sometimes get when fried foods cool down.
Another pro tip: mixing a bit of the marinade into the dry coating creates little nuggets that stick to the chicken, giving it those perfect nooks and crannies that capture the sauce. This technique gives General Tso’s chicken its characteristic craggy texture instead of a smooth, uniform coating.
The Sauce: Sweet, Tangy, and Slightly Spicy
Now for the crown jewel – that sticky, glossy, flavor-packed sauce! Here’s what typically goes into it:
- Base liquids:
- Soy sauce (particularly dark soy sauce)
- Shaoxing wine or dry sherry
- Rice vinegar
- Chicken stock
- Sweeteners and thickeners:
- Sugar (often a surprising amount!)
- Cornstarch (for that glossy thickness)
- Aromatics and spices:
- Garlic
- Fresh ginger
- Scallions
- Dried red chilies
- Sesame oil
The balance of these ingredients is crucial. Too much sugar makes it cloying, not enough vinegar makes it flat, and too many chilies can overwhelm the other flavors. It’s a delicate dance!
What makes General Tso’s sauce distinct from similar dishes like orange chicken is the lack of citrus flavor. General Tso’s focuses more on the sweet-savory-tangy balance with just a hint of heat.
The Perfect General Tso’s Chicken Recipe: Breaking It Down
Alright, now that we understand the components, let’s look at what goes into making the perfect General Tso’s chicken from scratch. I’ve tried countless recipes over the years, but the most reliable approach comes from serious culinary testing.
Step 1: Marinating the Chicken
For the marinade (to coat about 1 pound of chicken thighs):
- 1 large egg white
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons vodka (the secret weapon!)
- 3 tablespoons cornstarch
- 1/4 teaspoon baking soda
The chicken should sit in this mixture for at least 20 minutes, though you can marinate it for a few hours in the refrigerator if you’re planning ahead.
Step 2: Preparing the Dry Coating
For the crispy exterior:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
The key technique here is to reserve some of the marinade and mix it into the dry coating, creating those little nuggets I mentioned earlier. This gives the chicken its signature craggy texture.
Step 3: Making the Sauce
For that iconic sauce:
- 4 tablespoons sugar
- 3 tablespoons chicken stock
- 3 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons oil (peanut, vegetable, or canola)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons minced scallion bottoms
- 1 teaspoon sesame oil
- 8 small dried red chilies
Step 4: Frying the Chicken
This is where most home cooks go wrong! The oil temperature is crucial:
- Heat oil to 350°F (177°C)
- Fry in small batches to maintain temperature
- Cook until golden brown and crispy (about 4 minutes)
A wok is actually the perfect vessel for deep frying – its wide shape catches spatters and makes it easy to maneuver the chicken pieces.
Step 5: Bringing It All Together
The final step is to:
- Cook the aromatics (garlic, ginger, scallions, chilies) in a bit of oil
- Add the sauce mixture and cook until thickened
- Toss in the fried chicken pieces until fully coated
And voilà! General Tso’s chicken in all its glory!
Common Variations and Customizations
Like any popular dish, General Tso’s chicken has spawned countless variations. Here are some common customizations you might encounter:
Added Vegetables
Some versions include:
- Broccoli
- Bell peppers
- Carrots
- Water chestnuts
Spice Level Adjustments
The heat can range from:
- Mild (few or no chilies)
- Medium (standard recipe)
- Hot (extra chilies or chili sauce added)
Healthier Adaptations
For the health-conscious:
- Baking instead of frying
- Reducing sugar content
- Using gluten-free soy sauce
- Substituting chicken with tofu or tempeh
Is General Tso’s Chicken Healthy?
Let’s be real here – traditional General Tso’s chicken isn’t winning any nutrition awards. A typical restaurant serving can contain:
| Component | Issue |
|---|---|
| Calories | 1,300+ calories per serving |
| Fat | High due to deep frying |
| Sugar | Often contains 2-3 tablespoons per serving |
| Sodium | Very high from soy sauce |
But that doesn’t mean you can’t enjoy it occasionally! And if you make it at home, you can control the ingredients and make it somewhat healthier.
Frequently Asked Questions About General Tso’s Chicken
Is General Tso’s chicken gluten-free?
Traditional General Tso’s chicken is NOT gluten-free due to the soy sauce, which contains wheat. However, you can make a gluten-free version by substituting with tamari or gluten-free soy sauce.
Is General Tso’s chicken spicy?
It depends! Authentic versions have a mild to moderate heat, but many American restaurants tone down the spice to appeal to wider tastes. You can always ask for it spicier if that’s your preference.
Is General Tso’s chicken the same as orange chicken?
Nope! Though they look similar, orange chicken has a distinct citrusy flavor from orange zest or juice. General Tso’s is more savory-sweet with no citrus elements.
What’s typically served with General Tso’s chicken?
Most commonly, it’s served with steamed white rice. Other popular sides include:
- Steamed broccoli
- Egg rolls
- Fried rice
- Lo mein noodles
Can I make General Tso’s chicken ahead of time?
You can prep components ahead (marinate the chicken, mix the sauce), but for best results, fry the chicken and toss it with sauce right before serving. That’s when the texture is at its crispy, sticky best!
My Personal Experience with General Tso’s Chicken
I still remember my first encounter with General Tso’s chicken during college. I was studying late at the library and a friend brought me some Chinese takeout. The moment I opened that container and that sweet-spicy aroma hit me, I was hooked!
Over the years, I’ve tried making it at home many times, usually with disastrous results – chicken that wasn’t crispy enough, sauce that was too sweet or too thin. But after learning about the vodka trick and the importance of creating those texture nuggets in the coating, my homemade version has improved dramatically!
The biggest game-changer for me was learning to use chicken thighs instead of breast meat. The juiciness makes ALL the difference, trust me on this one!
Conclusion: General Tso’s Chicken Decoded
So there you have it – the mystery of what’s in General Tso’s chicken has been unraveled! From its Chinese-American origins to the science behind that perfect crispy coating, we’ve covered it all.
Next time you order this dish at your favorite takeout spot, you’ll have a new appreciation for the culinary ingenuity that went into creating it. Or better yet, try making it at home using the techniques we’ve discussed!
What’s your favorite thing about General Tso’s chicken? Are you all about the sauce, or is it the crispy texture that gets you every time? Drop a comment below – I’d love to hear your thoughts!
Until next time, happy eating!
P.S. If you enjoyed this deep dive into General Tso’s chicken, check out my other posts on Chinese-American classics like orange chicken and sesame chicken. There’s a whole world of delicious fusion cuisine to explore!
Sauce for General Tso’s Chicken
The sauce that coats the chunks of lightly pan-fried chicken is a bit sweet, a bit spicy, and immensely flavorful. Garlic, ginger, and sesame oil mingle with the soy sauce, brown sugar, and vinegar to create a glaze that clings nicely to the chicken. The short cooking time needed to thicken up and heat the sauce allows the nuggets of chicken to remain crispy, which is part of the appeal of this dish.
How to Make General Tso’s Chicken
- Make the sauce: In a small bowl, whisk together broth, brown sugar, vinegar, sesame oil, ginger, and red pepper.
- Coat the chicken: Pour the cornstarch, salt, and pepper into a large bowl and stir. Add the chicken and toss to coat well.
- Stir-fry the chicken: Heat half the oil in a large skillet or wok over medium-high heat. Add half the chicken in a single layer, and cook without stirring for 3 minutes, until the bottom is brown. Turn the chicken and cook until the other side is brown. Repeat until the chicken is cooked through and brown on all sides, about 10 minutes total. Transfer to a plate the cook the second batch of chicken the same way.
- Add aromatics and cook: Return all of the chicken to the pan, and stir in the garlic and scallions. Whisk the sauce again before pouring it into the pan. Stir-fry, stirring frequently, until the sauce thickens and coats the chicken, about 1 minute.
- Serve: Serve over rice and sprinkle sesame seeds over top, if desired.
I can only imagine that the waitstaff in a Chinese restaurant that serves this dish has heard it all! First, the spelling…General Tso’s Chicken is the most common way you’ll see it spelled, but Tsao, Tsau, and even Gau are not uncommon. The short answer about pronunciation from a spin around the internet and a confab with my friend Katie Chin, who is Chinese-American AND a chef, is that you pronounce it like “so” (silent t). But, as I write this, I am sure others will disagree.
General Tso’s chicken tends to be a bit sweeter and hotter than sesame chicken, which (as the name suggests) has a pronounced sesame flavor. I use a bit of sesame oil and suggest garnishing with toasted sesame seeds in this General Tso’s chicken recipe, so there is still sesame going on, but it’s not the predominant flavor.
Kung Pao chicken is a Sichuan Chinese dish featuring pan-fried chicken with scallions, peanuts, and a spicy red chili pepper sauce. General Tso’s is usually deep fried and covered with a thick syrup and fairly sweet sauce. In this recipe, the chicken is pan-fried or sautéed instead of deep-fried, and the sauce is on the lighter side, not overly sweet or syrupy.