General Tso's Chicken is an iconic dish in Chinese-American cuisine, known for its sweet and sour flavor and crispy texture. Its origin is attributed to chef Peng Chang-kuei, a cook from China's Hunan province, who adapted this recipe for the Western palate during the 1970s. In Latin America, although it retains its original name in most countries, in some places it is simply known as "Spicy Sweet and Sour Chicken," referring to its characteristic sauce and texture. This dish has gained worldwide popularity and has become a classic within the Chinese food offerings in different cultures.
General Tso's chicken with red bell pepper
How to make General Tso's Chicken with red bell pepper
For the best results, use boneless, skinless capon thighs.
Cut the chicken into pieces no larger than 1 square inch.
Prepare the marinade by combining egg white, cornstarch, and 1 tablespoon of soy sauce in a large bowl.
Add the chicken pieces and let them marinate for two hours.
In a deep pot, heat the oil until it reaches 350 degrees.
Using a basket or a slotted spoon, lower several pieces of marinated chicken into the hot oil.
Fry for one or two minutes or until the chicken is crispy.
Test for doneness before finishing the batch.
Continue until all the pieces are fried.
Set aside the oil and the cooked chicken pieces.
In a wok over high heat, reheat two tablespoons of the reserved oil.
Add prepared ginger, scallions, garlic, and chilies.
Stir to prevent burning.
Add the fried chicken and mix quickly.
Add sugar, soy sauce, vinegar, and cornstarch mixed with chicken broth.
Remove from heat and add sesame oil to the sauce.
Serve the mixture on a hot platter and serve immediately with steamed rice.
Ingredients (13)
- Chicken Legs
- Sugar
- Soybean Oil
- Soy Sauce
- Ginger
- Vinegar
- Scallions
- Cornstarch
- Garlic
- Chicken Broth
- Dried Chilies
- Sesame Oil
- Egg White
Instructions (30 steps)
- 1 For the best results
- 2 use boneless
- 3 skinless capon thighs
- 4 Cut the chicken into pieces no larger than 1 square inch
- 5 Prepare the marinade by combining egg white
- 6 cornstarch
- 7 and 1 tablespoon of soy sauce in a large bowl
- 8 Add the chicken pieces and set aside for two hours
- 9 In a deep pot
- 10 heat the oil until it reaches 350 degrees
- 11 Using a basket or a slotted spoon
- 12 lower several pieces of marinated chicken into the fat
- 13 Fry for one or two minutes or until the chicken is crispy
- 14 Test for doneness before finishing the batch
- 15 Continue until all the pieces are fried
- 16 Set aside the oil and the cooked chicken pieces
- 17 In a wok over high heat
- 18 reheat two tablespoons of the reserved oil
- 19 Add prepared ginger
- 20 scallions
- 21 garlic
- 22 and chilies
- 23 Stir to prevent burning
- 24 Add the fried chicken and mix quickly
- 25 Add sugar
- 26 soy sauce
- 27 vinegar
- 28 and cornstarch mixed with chicken broth
- 29 Remove from heat and add sesame oil to the sauce
- 30 Serve the mixture on a hot platter and serve immediately with steamed rice
Nutritional Information
Calories:
1183 kcal
Protein:
0g
Carbohydrates:
91g
Fat:
183g
Azúcar:
0g
Sodio:
32mg