General Tso’s chicken is a sweet, tangy and lightly spiced Chinese-American dish that has become beloved in the US. But when it comes to spice level, General Tso’s chicken seems to be shrouded in mystery and debate The dish is iconic, yet divisive – some find it pleasantly spicy, while others think it lacks punch entirely. So how did this confusion around the spiciness of General Tso’s chicken come about?
The truth is, General Tso’s chicken has murky origins and many variations, leading to no consensus on how spicy it should be. Tracing its history involves unraveling myths and shedding light on the “authenticity” debate. Examining the ingredients, regional differences and individual preferences surrounding the dish helps explain the spice spectrum. While there’s no definitive answer, understanding the context provides insight into the ever-changing perception of General Tso’s chicken spice levels.
A Brief History of General Tso’s Chicken
While the origins of General Tso’s chicken are contested, it’s commonly attributed to Chef Peng Chang-kuei, who first made the dish in the 1970s while cooking for a Nationalist Chinese leader. Chef Peng’s original version used fresh chilies and balanced sweet, sour and spicy flavors. However, as General Tso’s chicken spread across America throughout the 70s and 80s, adaptations catered to a less spice-inclined audience. The result was a heavier focus on sweetness over heat.
Claiming an “authentic” General Tso’s recipe is problematic since the version most recognize is already so altered from the original. The complex history makes definitive answers elusive. Still, Chef Peng’s initial recipe points to intentional spiciness, even if subtle compared to Sichuan cuisine. The Americanized variants downplayed this spice level over time.
It’s Not One Spice Fits All
Given how much General Tso’s chicken has transformed it’s no surprise the spice level varies tremendously depending on the
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Location and type of customers at the restaurant—Chinese restaurants in areas with lots of Asian people may keep the heat in longer. Restaurants catering to Western tastes often tone down the spice.
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Individual chef’s style – Some chefs stick to the sweeter profile while others amp up spices like chili paste or Sichuan peppercorns.
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Diner’s preference – Most restaurants allow customizing the dish as “mild,” “spicy” or “extra spicy.”
With so many variables, there’s no consistent answer. General Tso’s chicken may range from barely noticeable warmth to pleasantly tingly spice. Much depends on the quantity and type of chili peppers used.
Even the sauce ingredients differ, though common components include:
- Soy sauce
- Rice vinegar
- Cornstarch
- Ginger
- Garlic
- Sesame oil
- Chili oil or red pepper flakes
The sweetness often derives from sugar or honey. So while the base is similar, the spice level is open to interpretation.
Beyond Heat: The Dish’s Total Flavor Profile
Viewing General Tso’s chicken only through a spice lens neglects its other carefully balanced flavors, including:
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Sweetness – Usually the predominant taste, balancing the spice. Sugar, honey or orange zest provide sweet notes.
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Tanginess – Rice vinegar or other acids cut through richness.
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Savoriness – Soy sauce supplies umami depth.
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Crunch – Crispy fried chicken offers textural contrast.
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Aroma – Scallions, sesame, and ginger provide fragrance.
This nuanced blend of tastes and textures gives General Tso’s its craveable appeal. Chili spice is just one part of the symphony.
Taming the Dragon or Amping Up the Fire
Diners wanting to adjust General Tso’s chicken spice at home have options. To increase heat, add more:
- Red pepper flakes
- Finely minced fresh chilies
- Chili garlic paste or sauce
- Chili oil
- Sichuan peppercorns
Conversely, reduce or omit chili ingredients to tame the dish. Also, use spices like paprika or cayenne pepper that aren’t as strong.
When ordering out, request a spiciness level. Most restaurants aim to please. Just be aware extremely spicy versions likely deviate far from the original.
The Definitive Verdict on How Spicy General Tso’s Chicken Is
Given the complex evolution of General Tso’s chicken, no one experience defines how spicy it should taste. Its spice level journey has shifted over decades of adaptation.
The dish offers diners the flexibility to determine their preferred heat level. Home cooks can easily adjust recipes to suit their palates. So embrace the sweetness, savoriness and customizable spice of General Tso’s chicken however you enjoy it best. With an open mind to variations, the answer to “how spicy is it?” will depend solely on your taste buds.
I’ve taken your typical General Tso’s chicken, but put an adults-only twist on things – yep, this one is more savoury, more spicy and even more delicious! My secret marinade ingredient helps get things nice and crispy and really carries all that epic flavour. WATCH THIS RECIPE
½ cup plain flour (all-purpose flour)
½ cup corn flour (cornstarch)
500g (1.1 lb) chicken breast, diced
vegetable oil for frying, plus 1 tbsp extra
2 garlic cloves, finely chopped
4cm piece ginger, finely julienned
6 dried chillies, cut into 3cm pieces, seeds removed
thinly sliced spring onions (scallions) to serve
Sauce:
1/3 cup chicken stock
2 tbsp light soy sauce
1 tbsp Chinkiang vinegar
2 tbsp Chinese Shaoxing wine
2 tbsp caster sugar
Marinade:
1 egg white, lightly whisked
1 tbsp light soy sauce
1 tbsp vodka (optional)
1 tsp dark soy sauce
1 tsp baking soda Steps
Combine the marinade ingredient in a medium bowl. Add the chicken and stir to combine. Set aside for 10 minutes to marinate.
Combine the ingredients for the sauce in a bowl.
In a large shallow tray or bowl, mix the plain flour and corn flour. Add the chicken and all the marinade and use your hands to mix and coat the chicken. The flour and liquid marinade should form a thick crust around the chicken.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken, in batches, in the hot oil for 3-4 minutes or until cooked through and crispy. Drain on paper towel.
Heat the extra 1 tablespoon of oil in a wok over medium-high heat. Stir-fry the garlic, ginger and dried chilli. Add the sauce and simmer for 3-4 minutes to thicken. Add the chicken to the wok. Toss to coat. Sprinkle with spring onion and serve. Tags:
How to Make Takeout Icon General Tso’s Chicken
FAQ
Is General Tso’s chicken usually spicy?
The General Tso Spicy Chicken is a spicy little dish. It’s simple to prepare, just a few minutes in you microwave and you can enjoy this wonderful meal. My expectations were met as I was expecting it to be spicy, and it definitely was. The large pieces of white meat chicken were tender and juicy in a wonderful sauce.
Is General Tso’s chicken spicier than orange chicken?
Flavor: General Tso’s combines sweet and spicy notes with soy sauce and chili peppers. Orange Chicken is sweeter and citrus-focused, using orange juice for a tangy flavor. 2. Spiciness: General Tso’s is notably spicier due to the inclusion of chili peppers, whereas Orange Chicken is milder. 3.
Which is hotter, Kung Pao or General Tso?
It is typically served with rice. Heat Level: Kung Pao Chicken is spicier due to the use of Sichuan peppercorns, while General Tso’s Chicken is sweeter and less spicy. Texture: Kung Pao is stir-fried with crunchy peanuts, while General Tso’s has a crispy texture from the fried chicken.
What is spicier, General Tso’s or sesame chicken?
Generally, General Tso’s chicken is spicier than sesame chicken. While both dishes can have variations in their sauces, General Tso’s is typically made with ingredients like dried Tien Tsin peppers or crushed red pepper flakes to give it a more noticeable kick, according to The Candid Cooks and Quora.