Hello and welcome!
Today I’m going to share with you one of my favorite dishes: General Tso’s chicken.
This is a classic Chinese-American dish that features crispy fried chicken pieces coated in a sweet and spicy sauce. It’s easy to make at home and tastes much better than takeout!
But, before we get to the recipe, let’s learn a little bit about the history of this dish.
Who was General Tso and why is his chicken so famous?
General Tso’s chicken is named after Zuo Zongtang, a 19th century military leader from Hunan province in China.
He was known for his victories against rebels and foreign invaders during the Qing dynasty.
However, he probably never tasted or even heard of this dish, as it was invented in Taiwan by a chef named Peng Chang-kuei.
Peng was a master of Hunan cuisine who fled to Taiwan after the communist takeover of mainland China in 1949. He opened a restaurant in Taipei and served traditional Hunan dishes, including his signature chicken dish that he named after his hometown hero, Zuo Zongtang.
In the 1970s, Peng moved to New York and opened another restaurant, where he adapted his dish to suit American tastes.
He made the sauce sweeter, the chicken crispier, and added more chili peppers. The dish became a hit among New Yorkers and soon spread across the country.
Today, General Tso’s chicken is one of the most popular Chinese-American dishes, with many variations and regional preferences. Some people
like it more spicy, some more tangy, some more crunchy, but no matter how you like it, you can make it easily at home with this recipe.
To make General Tso’s chicken, you will need:
1 pound of boneless skinless chicken thighs or white meat, cut into bite-sized pieces
Salt and pepper
1/4 cup of cornstarch
Oil for frying
2 tablespoons of minced ginger
2 cloves of minced garlic
1/2 teaspoon of red chili flakes
1/4 cup of rice vinegar
1/4 cup of soy sauce
2 tablespoons of hoisin sauce
2 tablespoons of sugar
1/4 cup of water
1 tablespoon of cornstarch
Green onions for garnish
Here are the steps:
Season the chicken pieces with salt and pepper and toss with egg in a bowl
Coat the chicken pieces with cornstarch and shake off any excess
Heat oil in a large skillet over medium-high heat and fry the chicken pieces in batches until golden and crisp, about 10 minutes Drain on paper towels and keep warm
In the same skillet, heat some oil over medium heat and sauté the ginger, garlic and chili flakes until fragrant, about 2 minutes
In a small bowl, whisk together the vinegar, soy sauce, hoisin sauce, sugar, water and cornstarch until smooth
Add the sauce to the skillet and bring to a boil Simmer until slightly thickened, about 5 minutes
Add the chicken pieces and toss to coat with the sauce
Sprinkle with green onions and serve hot with steamed rice and broccoli
Enjoy this delicious dish!!
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