Unraveling the Mystery of What’s in General Tso’s Chicken

One of the most well-known Chinese-American dishes, General Tso’s chicken is now a must-have at many restaurants across the US. But have you ever thought about what’s in that tasty, sweet and spicy sauce that covers the fried chicken? Let’s find out what this famous dish is made of.

A Sweet and Tangy Sauce

The sticky, shiny sauce that goes with General Tso’s chicken is what makes it famous. It has just the right amount of savory, sweet, sour, and spicy flavors. It covers pieces of lightly fried chicken and turns them into a tasty, saucy treat.

The base of the sauce is typically made by combining soy sauce, rice vinegar, hoisin sauce, chili garlic sauce or dried red chilies, sugar, chicken stock, sesame oil, and corn starch Here’s a breakdown of how each ingredient contributes to the overall flavor profile

• Soy sauce gives food a savory, salty taste as well as the unique umami taste. It provides the bulk of the sauce’s savory notes.

• Rice vinegar adds a bright sourness and tang to the sauce to balance out the sweetness. It adds a hit of acidity.

• Hoisin sauce provides sweetness, while also contributing body and thickness.

• Chili garlic sauce or dried red chilies bring heat and a hint of chili flavor. Adjust quantities to control spiciness.

• Sugar enhances the sweetness of the hoisin and balances the acidity of the vinegar. It makes the sauce sticky.

• Chicken stock amplifies the savory flavor and prevents the sauce from being overly cloying.

• Sesame oil adds a lovely aromatic nuttiness.

• Corn starch thickens the sauce into that sweet, clingy glaze.

Various chefs add their own twists, but these tend to be the core elements that produce the classic General Tso’s sauce flavor.

Crispy, Craggy Fried Chicken

Of course, a good General Tso’s chicken isn’t complete without crispy, crunchy chicken pieces coated in the sauce. To achieve this texture, the chicken is typically marinated, battered, then fried until golden brown and cooked through.

The marinade helps flavor and tenderize the chicken. A basic marinade might contain soy sauce, Shaoxing wine, sesame oil, cornstarch, and baking soda. Eggs are sometimes worked into the marinade as well for added moisture and binding power.

After marinating, the chicken is tossed in a dry batter before frying. The batter provides a crispy, craggy coating and often contains cornstarch and flour for crunch and browning. Baking powder helps further amplify the crispness. Vodka is also sometimes added to the batter, as its high volatility produces an exceptionally crunchy crust.

The chicken is then fried at high heat, resulting in a light, crackly exterior enveloping the moist, tender chicken underneath. Done right, the crust should stay crispy even when doused in sauce.

Custom Additions and Substitutions

Beyond the core elements, cooks often customize General Tso’s chicken by adding extra ingredients. Popular options include:

• Diced vegetables like carrots, broccoli, bell peppers
• Garlic, ginger – Extra aromatics
• Scallions – For flavor and color
• Water chestnuts – For crunch
• Cashews – For nuttiness

The chicken can also be substituted with tofu or vegetables to make vegetarian or vegan versions. And for those looking to reduce carbs, it’s delicious served over cauliflower rice instead of regular rice.

An Iconic Chinese-American Creation

While the origins are murky, it has become iconic comfort food for Americans across the country. Unlocking the secrets of how it achieves that crave-worthy flavor and texture allows home cooks to recreate this takeout classic in their own kitchens.

So the next time you enjoy a plate of General Tso’s chicken, you can appreciate all the elements that come together to create this unique and irresistible dish. The complex sauce, the crunchy batter technique, and the incorporation of various vegetables and aromatics – that’s the magic behind one of America’s favorite Chinese dishes.