• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LunaCafe

LunaCafe

Regional, seasonal food with original recipes by Susan S. Bradley

  • Home
  • About Us
    • Getting Started
    • About LunaCafe
    • About Susan S. Bradley
    • About James H. Bradley
  • Holiday
    • Christmas Cookies: Deck the Halls
    • Christmas Cookies: Silver Bells
    • Christmas Favorites: Silver Moon
    • Christmas Cookies: Starry Night
  • Fresh Primers
    • Apple Primer
    • Apple Cider Primer
    • Artichoke Primer
    • Blueberry Primer
    • Cherry Primer
    • Cranberry Primer
    • Lentil Primer
    • Pear Primer
    • Rhubarb Primer
    • Strawberry Primer
    • Winter Squash Primer
    • Cranberry Garnishes
    • Temperature Guide for Cooking
  • Show Search
Hide Search
Home/Asian-Inspired/General Tso’s Chicken: Crispy, Spicy, Sweet & Tart

General Tso’s Chicken: Crispy, Spicy, Sweet & Tart

There’s something about General Tso’s Chicken that’s so universally appealing, and frankly, addictive. It’s sweet, tangy, spicy, crispy-crunchy, and silky-lush, with big-big flavor.

General Tso's Chicken | LunaCafe
General Tso’s chicken is on the menu of nearly every Hunan restaurant in the United States. In fact, it’s the most famous Hunanese dish in the world.

General Tso’s Chicken: Crispy, Spicy, Sweet & TartBut wait! How come no one in the Hunan province of The People’s Republic of China has ever heard of General Tso’s Chicken, much less eaten it? And who is General Tso and why are we eating his chicken?

General Tso’s Chicken: Crispy, Spicy, Sweet & TartThe one thing culinary scholars seem to agree on concerning the history of this ostensibly Hunanese dish is that General Tso never tasted it. Worse, he wouldn’t have wanted his esteemed name attached to it. Because, well, it doesn’t taste like the authentic cuisine of Hunan. How’s that for irony?

General Tso’s Chicken: Crispy, Spicy, Sweet & TartGeneral Tso’s Chicken was invented in the 1950’s by Hunanese Chef Peng Chang-keui who had fled to Taiwan in 1949 in the aftermath of the Chinese civil war.

General Tso’s Chicken: Crispy, Spicy, Sweet & TartHere’s what Chef Peng Chang-keui told noted Asian cookbook author, Fuchsia Dunlop: “General Tso’s chicken did not preexist in Hunanese cuisine,” he said, “but originally the flavors of the dish were typically Hunanese–heavy, sour, hot and salty.

General Tso’s Chicken: Crispy, Spicy, Sweet & TartThe original General Tso’s Chicken was Hunanese in taste and made without sugar,” he says, “but when I began cooking for non-Hunanese people in the United States, I altered the recipe.”

General Tso’s Chicken: Crispy, Spicy, Sweet & TartChef Peng Chang-keui brought the dish to his restaurant, Peng’s, in New York in 1973, at which time Hunanese food was unknown in the United States. Henry Kissinger loved it, other Asian chefs in New York copied it, and the rest is history.

General Tso’s Chicken: Crispy, Spicy, Sweet & TartChef Peng Chang-keui is credited with creating the cuisine Americans know today as Hunanese. These dishes, and General Tso’s Chicken specifically, are virtually unknown in Hunan.

General Tso’s Chicken: Crispy, Spicy, Sweet & TartBut that’s not to say they aren’t delicious. Of course they are. That’s why we love them.

General Tso’s Chicken: Crispy, Spicy, Sweet & Tart

General Tso’s Chicken: Crispy, Spicy, Sweet & Tart

There’s something about this dish that’s so universally appealing, and frankly, addictive. It’s sweet, tangy, spicy, crispy-crunchy, and silky-lush, with big-big flavor. The only thing that may keep you from making it twice a week is that the dish requires deep frying—a technique most of us use only occasionally–because of the potential mess, danger, cost, and calories.

But with a little practice, deep-frying is not a technique to dread or avoid. All four caveats are within your control.

I like to use my cast iron, flat-bottom wok for deep frying. It’s super heavy and stable on the stove, doesn’t require as much oil as a saucepan does, and doesn’t splatter oil all over me or the countertop. As for calories, properly deep-fried foods (350ºF-375ºF) absorb very little of the oil they are fried in.

Chicken
4-6 boneless, skinless chicken thighs (about 1 pound)

Marinade
1 tablespoon Kikkoman soy sauce
1 tablespoon Shao Xing rice wine (not ‘cooking’ wine) or dry sherry
1 teaspoon sugar
1 tablespoon cooking oil
1 tablespoon cornstarch

Sauce
¼ cup chicken stock
1 tablespoon ketchup
1 tablespoon rice vinegar
1 tablespoon Kikkoman soy sauce
1 tablespoon toasted sesame oil
1 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon cornstarch

Dredge
1 cup white rice flour
¼ cup tempura batter mix (try Koto brand, available at City Market in Northwest Portland)

Deep-Fry
3-4 cups cooking oil with high smoke point, for frying: safflower (510º), corn (450º), peanut (440º), or canola (435º)

Stir-Fry
2 tablespoons cooking oil (safflower, corn, peanut, or canola)
½-1 teaspoon crushed red chile (depending on how HOT you want it)
1 tablespoon peeled, minced fresh ginger
1 tablespoon skinned, minced garlic

Garnish
2 green onions, trimmed and thinly sliced

  1. To prepare the chicken, lay the thighs on a cutting board, skin side down. Butterfly each thigh by slicing it almost in half horizontally (knife parallel to the cutting board) and opening it out (like a butterfly). Make shallow crosswise cuts at ½-inch intervals into the meat of each thigh, without cutting all the way through. Now cut each thigh into 1½-inch long by ½-inch-wide strips.
  2. To marinate chicken, put it in a medium mixing bowl, add soy sauce, rice wine, and sugar, and toss gently to distribute. Stir in the cornstarch, and then stir in the oil. Cover and refrigerate until ready to proceed, as long as 24 hours.
  3. To prepare the sauce, in a small mixing bowl, whisk chicken stock, ketchup, soy sauce, vinegar, and potato flour. Cover and reserve.
  4. To dredge chicken, in a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained chicken pieces in the rice flour mixture to coat well. Just before frying, tap excess flour from each piece of chicken.
  5. To deep-fry chicken, set a heavy flat-bottomed wok or deep saucepan over high heat. Quickly add cooking oil to a depth of at least 3 inches. Heat oil to 350ºF-375ºF.
  6. Add the chicken, several pieces at a time (don’t overcrowd the wok), and fry until crisp and golden brown, about 2 minutes. With a slotted spoon, remove chicken from the hot oil to a paper-towel lined platter. Continue until all chicken is fried.
  7. Remove the wok from the heat, and CAREFULLY ladle the hot oil into a container. The oil may be used again if it hasn’t reached the smoke point.
  8. To complete the stir-fry, wipe the wok clean and set over high heat. Add 2 tablespoons cooking oil and chile flakes. Stir-fry quick and briefly until the fragrance of the chiles wafts up to your nose.
  9. Add ginger and garlic and stir-fry for a few seconds. Add the sauce and stir as it thickens.
  10. Add the deep-fried chicken and quickly toss to coat each piece with the sauce. Drizzle the sesame oil over the chicken, toss to distribute and turn out onto a serving platter.
  11. To garnish, top with green onions, and serve immediately.

Serves 2-4.

Like this post? See all LunaCafe Recipes here!

Asian-Inspired Posts from LunaCafe

  • All Asia All Month 2015
  • Almost Luc Lac Vietnamese Dipping Sauce
  • Asian Pancakes (Beijing Pancakes)
  • Asian Pantry: Korean Red Pepper Powder & Threads
  • Asian Potsticker Dough (for Jiaozi & Gyoza Dumplings)
  • Asian Tacos with Prawn & Shiitake Filling & Cabbage Slaw
  • Chinese Cracker Jacks
  • Chinese Good Fortune Cookies
  • Eat. Portland. Sen Yai Noodles.
  • Golden Fried Garlic Sesame Noodles
  • Home-Style Chinese Fried Rice
  • Phat Thai (Stir-Fried Rice Noodles with Tamarind Sauce, Peanuts & Lime)
  • Portland Food Carts: Mama Chow’s Kitchen
  • Pok Pok’s World Famous Vietnamese Chicken Wings
  • Pork & Prawn Potstickers (aka Asian Dumplings)
  • Spicy Asian Cucumber Salad
  • Spicy Korean Noodle Soup (Jjambbong)
  • Spicy Pork Wonton Soup
  • Spicy Thai Peanut Sauce
  • Spicy Vietnamese Dipping Sauce (Nuoc Cham)
  • Thai Red Curry Paste
  • Thai Red Curry Soup
  • Vietnamese Chicken Salad
  • Vietnamese Crispy Crepes (Banh Xeo)

Cookin’ with Gas (inspiration from around the web)

  • General Tso’s Chicken | Wikipedia
  • The Best High-Quality Cooking Oils | eHow
  • The Curious History of General Tso’s Chicken | Salon
  • The Fabulous General Tso | Fuchsia Dunlop
  • The Story Behind America’s Obsession with General Tso’s Chicken | NBC News
  • The Strange Tale of General Tso’s Chicken | NPR
  • What Is the History Behind General Tso’s Chicken? | Huffington Post

Copyright 2013-2019 Susan S. Bradley. All rights reserved.

Written by:
Susan S. Bradley
Published on:
January 1, 2019

Categories: Asian-Inspired, Chile Peppers, Meat & PoultryTags: Asian, Asian inspired, Recipes

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. kellie

    January 14, 2016 at 2:58 pm

    I had no idea about the name, but this looks spectacular. I love that I can now make it at home!

  2. Stacey

    January 12, 2016 at 6:21 pm

    I never knew the story behind the name, thanks for sharing! The pictures look beautiful & are making my mouth water. Now I’m craving this!

    • Susan S. Bradley

      January 13, 2016 at 9:00 am

      Stacey, the story really adds to the dish. So interesting how dishes evolve over time. And this is one dish every good cook should have in their repertoire. It’s incredibly delicious. 🙂

  3. Gwen

    January 12, 2016 at 6:04 pm

    I love this stuff!! Thanks for sharing now I can make it myself! Love your recipes 😉

    • Susan S. Bradley

      January 13, 2016 at 9:01 am

      Gwen, thank you! You’re going to love this this dish. I’m making it again tonight. 🙂

  4. Jennifer Stewart

    January 12, 2016 at 5:53 pm

    I never knew that! Thanks for the history lesson! General Tsos is what I usually order when we order out! Thanks for a great recipe to keep me from spending so much and a great conversation starter at dinner with the kids!

    • Susan S. Bradley

      January 13, 2016 at 9:03 am

      Jennifer, this was a fun dish to research. Love learning this stuff myself. And I always order this when it’s on the menu too. So delicious. 🙂

  5. heather

    January 12, 2016 at 7:08 am

    this is one of my all time faves for take-out! Now I cannot wait to try and make it at home

    • Susan S. Bradley

      January 13, 2016 at 9:06 am

      Heather, you’re going to amazed how good this dish is from your own kitchen.Easy to make too. 🙂

  6. Kacey

    January 12, 2016 at 5:06 am

    General Tso’s chicken is a favourite here! Since I am vegetarian, I make mine with broccoli (my local Chinese food restaurant actually added it to their menu!) Yours looks so good, my husband is wishing we had some right now 🙂

    • Susan S. Bradley

      January 13, 2016 at 9:08 am

      Kacey, it never occurred to me to try it with vegetables. What a good idea. Thanks for sharing that. 🙂

  7. Marye

    January 12, 2016 at 4:37 am

    This sounds delicious, and I enjoyed the history lesson! I very much enjoy General Tso’s Chicken!

    • Susan S. Bradley

      January 13, 2016 at 9:09 am

      Marye, thanks for stopping by. This dish is a winner. James clamors for it regularly now. 🙂

  8. Nicole

    January 12, 2015 at 9:31 am

    This looks phenomenal!!

    • Susan S. Bradley

      January 14, 2015 at 6:50 pm

      Nicole, so happy you stopped by. 🙂

  9. Lucy

    January 11, 2015 at 12:50 pm

    This just looks amazing. My dinner dilemma has now been solved! Thanks!

    • Susan S. Bradley

      January 14, 2015 at 6:49 pm

      Lucy, do give it a go. You’ll love it. 🙂

  10. Lisa

    January 10, 2015 at 12:57 pm

    General Tso’s is my FAVORITE! This looks incredible!

    • Susan S. Bradley

      January 14, 2015 at 6:48 pm

      Lisa, hope you’ll try it. It’s a spectacular dish.

  11. pam (Sidewalk Shoes)

    January 10, 2015 at 11:26 am

    What a fascinating history of General Tso’s Chicken!

    • Susan S. Bradley

      January 14, 2015 at 6:48 pm

      Pam, it’s remarkable, isn’t it? The entire repertoire of Americanized Hunanese dishes was “invented” in our general lifetime. And they became so important to the reputation of that cuisine, that Hunan historians didn’t want to leave out the new dishes from the history books.
      Awesome and funny too. 🙂

Trackbacks

  1. Chinese Ten-Spice Chicken Wings says:
    January 30, 2015 at 9:11 am

    […] General Tso’s Chicken: Crispy, Spicy, Sweet & Tart […]

  2. Ants Climbing a Tree (Spicy Pork & Orange Cellophane Noodles) says:
    January 16, 2015 at 8:27 pm

    […] General Tso’s Chicken: Crispy, Spicy, Sweet & Tart […]

Primary Sidebar

Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

Find Recipes By Category

Recent Adventures

Fresh Apricot Ginger Peasant Cake

Fresh Apricot Ginger Peasant Cake is a simple, earthy cake in the Clafouti …

Continue Reading about Fresh Apricot Ginger Peasant Cake

Mulled Apple Cider with Winter Spices

Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

Have you ever wondered what “mulled” actually means? As in Mulled Apple Cider? I always assumed …

Continue Reading about Mulled Apple Cider with Warm Winter Spices, Cayenne & Hibiscus

Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Okay first things first. What's a pandowdy? Or is it pan dowdy? And does "dowdy" mean what I …

Continue Reading about Apple Pandowdy (Juicy Caramel, Upside-Down, Broken Crust Skillet Pie)

Blueberry Lavender Limeade

After I created Fresh Blueberry Lime Sauce earlier this summer, I devoted myself to spooning it over …

Continue Reading about Blueberry Lavender Limeade

Search our site

Newsletter

Sign up to receive email updates and to hear about our latest adventures!

We won't sell your email or send you spam.

Explore more

Footer

The LunaCafe

Copyright 2014-2021 | Susan S. Bradley. All Rights Reserved.

Copyright © 2023 · Navigation Pro by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Block Examples