General Tso's Chicken is an iconic dish in American Chinese cuisine that has gained popularity worldwide. Its origin is attributed to chef Peng Chang-kuei, a cook from Hunan who emigrated to Taiwan and later to the United States, where he adapted this recipe to Western tastes. In Latin America, this dish is commonly known as "General Tso's Chicken," although in some countries its names vary slightly or it is simply identified as fried chicken with sweet and spicy sauce. This recipe combines traditional Chinese elements such as ginger, dried chilies, and Sichuan peppercorns, with sweet and savory touches that enhance its unique and distinctive flavor.
General Tso's chicken iii
How to Make General Tso's Chicken
Cut the chicken into thin slices, 5 centimeters long, cutting against the grain.
Place it in a bowl along with the soy sauce, rice wine, ginger, cornstarch, and 1 teaspoon of sesame oil.
Mix well, let the mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until very hot.
Remove the chicken from the marinade with a slotted spoon.
Add it to the skillet and fry, stirring for 2 minutes until browned.
Remove it and let it drain in a colander or sieve.
Pour out most of the oil, leaving approximately 2 teaspoons.
Reheat the skillet over high heat and add the dried chilies.
Fry them, stirring for 10 seconds, then return the chicken to the skillet.
Add the remaining ingredients and fry, stirring for 4 minutes, mixing well.
Serve immediately over white rice.
Ingredients (12)
- Boneless Chicken Breast
- Dark Soy Sauce
- Rice Wine
- Ginger Root
- Cornstarch
- Sesame Oil
- Peanut Oil
- Dried Red Chilies
- Orange Peel
- Toasted Sichuan Pepper
- Salt
- Sugar
Instructions (25 steps)
- 1 Slice the chicken into thin pieces
- 2 5 centimeters long
- 3 cutting against the grain
- 4 Place it in a bowl with the soy sauce
- 5 rice wine
- 6 ginger
- 7 cornstarch
- 8 and 1 teaspoon of sesame oil
- 9 Mix well
- 10 let the mixture marinate for about 20 minutes
- 11 Heat the oil in a wok or large skillet until very hot
- 12 Remove the chicken from the marinade with a slotted spoon
- 13 Add it to the skillet and fry
- 14 stirring for 2 minutes until it browns
- 15 Remove it and let it drain in a colander or sieve
- 16 Pour out most of the oil
- 17 leaving approximately 2 teaspoons
- 18 Reheat the skillet over high heat and add the dried chilies
- 19 Fry them
- 20 stirring for 10 seconds
- 21 then return the chicken to the skillet
- 22 Add the rest of the ingredients and fry
- 23 stirring for 4 minutes
- 24 mixing well
- 25 Serve immediately over white rice
Nutritional Information
Calories:
342 kcal
Protein:
0g
Carbohydrates:
27g
Fat:
42g
Azúcar:
0g
Sodio:
37mg