Tuesday, February 9, 2010

General Tso’s Chicken...

Last night I was craving Chinese, which I often do ~ especially if I have not had it in a while. So, I thought why not General Tso’s. Despite the fact that General Tso’s Chicken is not really a Chinese dish, it is nevertheless one of the most popular dishes at Chinese restaurants. You may be surprised that General Tso's is very inexpensive to make, but some restaurants charge a premium for it, usually putting it with "Chef's Specialties" and the like on the menu, rather than with the ordinary chicken dishes.

Some may be asking, how did this non-Chinese dish get its name. Well, what I could find out; General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of China, responsible for suppressing Muslim uprisings. His name was used to frighten Muslim children for centuries after his death. It is questionable whether or not the General actually invented General Tso's Chicken . . . it seems more likely to have been the invention of Taiwanese immigrants to the United States and Europe, and then according to some folks who've done some poking into that side of the history, popularized it at New York City restaurants in the 1970s. Alternate spellings include General Cho, General Zo, General Zhou, General Jo, and General Tzo. It's pronounced "Djo," with the tongue hard against your teeth.

Here is an easy recipe I found some years ago in my local newspaper, The Ridgefield (CT) Press on how to make your own.




General Tso’s Chicken

Ingredients:
3 boneless chicken breast, cubed
3 eggs, beaten
½ cup and 2 teaspoon cornstarch, divided
5 dried pepper pods
1½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
1½ cups broccoli, separate into short stem and florets
1 tablespoon sesame seeds, for garnish

In a large bowl, thoroughly blend the ½ cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture by combining the 2 teaspoons cornstarch with the wine, vinegar, sugar and soy sauce.

Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400 degrees F). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper. This step can be performed well in advance, along with the sauce mixture, with both refrigerated.

Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.

Add the sauce-mixture, broccoli and sesame seeds to the wok, tossing over the heat until the sauce caramelizes into a glaze and the broccoli is tender, about 2 to 3 minutes. Serve immediately along with steamed white rice.

Serves 4

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George’s notes:
  • In my remarks on the recipe, "The Ridgefield Press reported that the basis for this recipe was compiled from over forty different versions of the dish, combining the best aspects of each, averaging sauce ratios, and simplifying the basic dish to it's core ingredients."
  • The traditional sauce for General Tso's is a heavy, spicy glaze, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieved by tripling the cornstarch in the sauce and adding a half-cup of fluid. The "fluid" can be chicken broth, water, or even fruit juice ~ both orange and pineapple have been used. Cook the sauce only 'til it thickens, instead of waiting for a glaze. This version of the sauce is actually more common in the local restaurants; if you're a Tso fan, it might be what you're used to.


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29 comments:

  1. Gonna have to make me some General Tso's chicken. I've never even ordered it in a restaurant.

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  2. This is most often ordered in a restaurant is right. And I also understand the uncontrollable Chinese food craving that overcomes sometimes. This will definitely be on the 'to do' list. Thanks also for the history lesson.

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  3. This was always one that was too spicy for me so I never ordered it but I'm betting Matt loves it.

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  4. Chinese food is my favorite but I've always been imtimidated about making it. This doesn't sound too difficult. I'm not sure if I can find dried pepper pods. What could I use in place of that? Bell peppers?

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  5. Some Chinese friends in the Air Force gave me a bunch of easy recipes...this was NOT one of them. When I've had it out, I thought it was way too spicy, but noticed you addressed that with some suggestions. Thanks, George! I do love your posts!

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  6. I love General Tso's chicken! If I could make it at home, that would be great!

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  7. That looks great--and pretty authentic, too! nice work!

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  8. Phillip - I would suggest using crushed red pepper flakes, but bell peppers would definitely work, especially if you did not want your General Tso's too spicy.

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  9. Oh my! that looks great. Thanks for sharing a great recipe where I can be proud of having put together a sauce myself rather than pick up one at the store.

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  10. Love that!I made something similar to your recipe but egg whites; love that you have broccoli in there; feels like it is healthier.
    Looks great!
    Rita

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  11. I love this chicken but have never tried making it at home - it looks great George!

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  12. I've made the Country Cooking version of this (horrible pictures, because I was a newbie blogger). I dropped most of the tray on the floor! It's a bit of work, but I did like it. I should try your version, and be more careful about not dropping it! (First, I need to get rid of this cold.)

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  13. General Tso's is my favorite chinese takeout. This sounds like a great recipe. I will definitely try it. Thanks George.

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  14. My husband loves to stir-fry and he's been pleading with me to put it on the menu. This sounds just like what he's looking for. Thanks George.
    Sam

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  15. I first had Tso's 10 days ago, when my son brought it home from the Chinese takeout place after my surgery. I love it! I'm going to hang onto this recipe, George. Thanks.

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  16. "It's pronounced "Djo," with the tongue hard against your teeth." <- I am practicing right now.. and the dogs are staring at me!

    Looks yummy! I have tried Tyler Florence's version of the recipe and quite liked that, it is the only time I have had it.

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  17. The history that you add to your posts makes me think that I could go back and pass my ACT and SAT tests with much higher scores now...LOL

    Another great recipe George!

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  18. One of my favorite Chinese dishes and I love the simplicity of it. This recipe is a definite keeper!

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  19. I like the idea of the chicken being coated in the cornstarch, definitely a delicious sounding recipe! Don't you love it when you can recreate something wonderful like this in your own kitchen?

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  20. It's funny. My criteria for ordering off of just about any Chinese takeout menu is -- "what's spicy?" Anything Szechuan is an obvious choice, but General Tso's Chicken is a nice standby.

    In fact, I'll take a bit of that Tso... toss in a couple of extra peppers for me, though, OK?

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  21. oh wow looks great and fun history info, thanks so much for passing on the tips your a gem Rebecca

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  22. i always wondered about the proper pronunciation of the name of this dish. good to know. :)

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  23. I love to order General Tso's chicken when I order take-out but, now I am thinking why...I could use your recipe and make it at home.

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  24. I can make this whether it be real Chinese or faux Chinese. It looks good. I know it tastes good. I think, I even have the ingredients, on hand.

    If we get snowed in, this would be perfect to eat. If we don't get snowed in, this would also be perfect.

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  25. I can't wait to try this! It sounds super yummy!

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  26. A great take on a favorite Chinese dish George. It looks delicious!

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  27. Wow..delicious chicken..Really so tempting...

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  28. This chicken dish sounds so good!

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  29. Luckily you are in my little laptop as I would never remeber all these delicious recipes you keep posting and I know hubby and I would love this, strange how we have never tried this, probably because I always have lemon chicken, not anymore. Kathy.
    I'm catching up, I had the most awful cold after my dishspotting weekend and have been missing everyone.

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