Chinese restaurants are among the most popular casual dining and takeout picks in the United States. According to the United Chinese American Restaurant Association, there are over 45,000 Chinese restaurants across the country — which is more than the combined number of U. S. McDonalds, Burger King, KFC, and Wendys locations (via BBC). And among those Chinese establishments, theres one dish that reigns supreme as the most popular: General Tsos chicken (via NBC).
Ironically, as omnipresent as the dish is in the U. S. , its basically just as elusive in China. General Tso’s chicken doesn’t come from China; it comes from Taiwan, where chef Peng Chang-kuei made a Hunan-inspired meal for government officials after running away from China’s Communist Revolution (“Authenticity in the Kitchen” says). In its migration to the U. S. , the dish strayed from its roots: The sauce became sweeter and the chicken became crunchier.
Real Chinese food? Maybe not. Delicious nonetheless? Absolutely. “Its one of the dishes that American-Chinese food was built upon,” explains chef Doron Wong (via Grub Street). “Sweet, sour, and spicy, with a little bit of umami — those flavors are crave-worthy. ” But what makes it that way? Read on to find out what exactly goes into making one of Americas most beloved takeout traditions. You might even be inspired to whip up a batch of General Tsos chicken yourself.
Chinese takeout is a popular cuisine in America, with over 40,000 Chinese restaurants across the country. One distinct quality of Chinese chicken dishes is the unique texture and taste compared to chicken served in American restaurants. There are several reasons for this difference.
Cooking Methods
The cooking method plays a significant role in the texture of chicken. Chinese chicken is usually stir-fried, deep-fried, velveted, or steamed. These quick, high-heat methods yield tender and juicy results. American chicken is more likely to be grilled, baked, or pan-fried at lower temperatures. While tasty, these methods produce chicken that is not as moist.
In stir-frying, which is the most common way to cook Chinese food, oil and sauces are added to a wok and chicken is cooked over very high heat. This sears the outside while keeping the inside succulent. When chicken is deep-fried, it is submerged in hot oil, which makes the outside very crispy while keeping the meat moist.
Velveting is a Chinese method of briefly marinating chicken in a cornstarch slurry before cooking. This seals in juices and gives the chicken a silky texture. Steaming gently cooks chicken in a covered basket above boiling water, producing exceptionally moist and soft meat.
Marinades and Sauces
Chinese chicken is often cooked or marinated in sauces that change the texture and add flavor. Common marinades include soy sauce, rice wine, sesame oil, garlic, ginger, and corn or potato starch. Salt and starch change how well food holds water and how it feels. Sauces like oyster sauce add flavor but also change how food feels.
The sauces stick to the chicken while it’s cooking, seeping into the meat and giving it a unique, shiny, sticky look. Some American chicken dishes use marinades or sauces, but most of the time they are simple, like barbecue sauce or lemon juice.
Parts of the Chicken
Chinese chicken dishes frequently use thigh and leg pieces rather than breast meat. Dark meat has more fat and connective tissue, so it remains moister when cooked at high heat Chinese cooking often utilizes bone-in chicken pieces The bones add moisture and collagen during cooking, further boosting juiciness.
American chicken recipes usually focus on mild, lean breast meat. Chicken sandwiches and salads predominantly feature sliced breast meat. Not having bones or as much fat, breast meat can dry out if it’s cooked too long.
Chicken Quality
The quality of the raw chicken itself impacts texture. Higher quality chickens that are free-range or organic typically have more fat and collagen for moister, tender meat. Chinese restaurants without as much overhead may use lower grade chicken that requires velveting or marinades to improve texture.
Chinese food’s labor-intensive cooking techniques were developed to make even lower quality meat tasty. American restaurants often start with higher grade fresh chicken requiring less alteration.
Additives
Some concerns have been raised over additives like MSG in Chinese chicken dishes. MSG is a controversial flavor enhancer that may also improve mouthfeel and moisture retention. Extensive stir-frying can breakdown chicken fibers, giving the meat a softer consistency.
Additives are more tightly regulated in American cooking, so chicken textures are less manipulated. Consumers who avoid additives may perceive Chinese chicken as overly processed.
White pepper is a seasoning staple
In Western kitchens, black pepper is more common than white pepper. In Chinese cooking, white pepper is more common. Theyre not different colored berries (yes, peppercorns are berries), but rather the same product processed in different ways.
The food blog The Woks of Life explains that white pepper is cultivated when the peppercorn is ripe, and the outer shell is stripped (as opposed to black pepper, in which the berry is unripe and the skin remains intact). It goes on to describe the taste as “earthy” and “more uniformly hot/spicy” compared to the “floral, pungent aroma” of black pepper. Thats why white pepper is the spice of choice in dishes like hot and sour soup.
And good news: White pepper is said to have medicinal properties. Shanghai Daily writes that traditional Chinese practices associate the spice with inflammation reduction, pain management, and stomach soothing. That may not offset all the oil and sugar in General Tsos chicken, but hey, its a start.
General Tso’s chicken might contain red food coloring
That deep red color that many takeout versions of General Tsos chicken have is not the product of any of the common ingredients used in the dish. So if what you order has a vibrant hue, theres a possibility some form of dye is in play. (A single drop of red food coloring is an optional ingredient in Jet Tilas Food Network recipe.)
There is perhaps some psychological reasoning behind the redness of the dish. In color psychology, red is associated with stimulation, which could lead to an increased appetite; this is why McDonalds and many other fast food chains use red in their logos. Red is also an important color in Chinese culture, in which it signifies happiness and success. Some Cantonese dishes, like char siu (barbecued pork), have a beautiful red color. Traditionally, this is done with natural ingredients like fermented red bean curd or red yeast rice, but in newer recipes, red food coloring may be used.
SESAME CHICKEN Just like Chinese Takeout#shorts
FAQ
Why is Chinese chicken different in texture?
In most cases, it really isn’t. That characteristic soft, spongy texture is the result of a marinade that uses only common household ingredients. I worked in a Chinese restaurant for a while, and one of my daily tasks was to prepare the chicken.
What makes Chinese fried chicken different?
What makes Chinese Fried Chicken Wings so special? The method of cooking these fried chicken wings is different from your traditional fried chicken wing recipe. To make Chinese fried chicken wings, you season the chicken, mix it with cornstarch and flour, and fry it twice.