General Tso's Chicken is an iconic dish in American-Chinese cuisine, known for its sweet, salty, and slightly spicy flavor. Its origin is attributed to the city of Hunan in China, although it was popularized outside the country by Chinese immigrants in the United States during the second half of the 20th century. In different Latin American countries, it can be found under similar names such as "Chicken in the Style of General Tso" or simply "General Tso's Chicken," although it is not as common as in the United States. This dish pays homage to General Zuo Zongtang, also known as General Tso, a 19th-century Chinese military figure, although it is not known for certain if he had any direct connection to the recipe.
The recipe combines breaded and fried chicken with a characteristic sauce that balances intense, sweet, and spicy flavors through the use of ingredients such as soy sauce, rice vinegar, and dried chilies. Its crispy texture and glaze are the main attraction for those who enjoy Asian food with a touch adapted to the Western palate.
How to Make General Tso's Chicken II
To begin, combine soy sauce, rice vinegar, water or chicken stock, and cornstarch, dry sherry, sesame oil, garlic, and ginger. Set this complementary mixture aside, which will add a savory and aromatic touch to the dish.
In a separate bowl, combine the egg and cornstarch mixture well, until a homogeneous consistency is achieved that will be used to coat the chicken.
Add the boneless chicken breasts cut into pieces and mix to coat completely with the egg and cornstarch mixture.
Heat the oil in a skillet until it is very hot to achieve a perfect fry.
Fry the chicken in batches to avoid overcrowding, until it is crispy and golden brown on the outside.
Drain the fried chicken on paper towels to remove excess oil and preserve its texture.
Pour out all the oil from the skillet except for 2 teaspoons and add the dried hot red chilies, stirring for a few seconds to release their flavors.
Return the chicken to the skillet along with the soy sauce mixture and cook until the chicken is perfectly glazed and the sauce has thickened.
Add the snow peas and cook for 1 additional minute to incorporate freshness and texture.
Serve immediately to enjoy the contrast of textures and flavors at their best.
If reheating, reduce the cooking time to prevent the chicken from drying out and losing its characteristic crispiness.
This recipe yields 6 to 8 servings, ideal for sharing with family or guests.
