I first tried General Tso’s Chicken during a visit to El Paso, Texas. It tasted pretty okay to a young Cree. The recipe used in most restaurants consists of sugar covered chicken with a hint of spice. Later on, as an adult, I tried the “proper” recipe, and discovered I really loved the Chinese-American dish.
I began playing with the amounts of vinegar, sugar, and spices until It worked. Here’s My recipe for General Tso’s Sauce:
- 1/3 cup dark soy sauce
- 1/2 cup rice vinegar
- 1/3 cup chicken stock
- 2 teaspoon sesame seed oil
- 4 teaspoons vegetable oil
- 1/2 cup sugar
- 2 tablespoon corn starch
- 4 teaspoons minced garlic
- 4 teaspoons minced ginger
- 4 teaspoons minced onion
- 8 small dried red Arbol chilies
- First, combine the soy sauce, rice vinegar, chicken stock, sesame seed oil and vegetable oil in a small saucepan.
- Then, use a food processor to grind the chilies into a rough powder.
- Afterwards, grind the chilies into the sugar, corn starch, garlic, ginger, and onion with a pestle and mortar.
- Before the syrup reaches boiling, whisk in the seasoning powder and continue to whisk until the sauce reaches a thick consistency.
I suggest serving General Tso’s sauce over fried chicken and broccoli. However, you can combine it into most types of stir fry.
General Tso’s Chicken
I know, most places give you detailed instructions on preparing and cooking the chicken. First, you should always make your favorite style of chicken. The recipe of egg bath, and a corn starch batter works for some. However, I prefer frying the chicken bare, and then stir frying sauce and peppers into it.
Pro Tip: Always experiment to find what you like best. You can fry chicken in a host of ways, and most provide healthier meals.
Serving Suggestions for General Tso’s Stir Fry
Most restaurants serve a fried rice (ham, chicken, or shrimp) on the side. I recommend eating healthier. The savory flavor of this particular sauce lends itself well to coating steamed rice. However, if you must, you can also serve it over brown rice for a little bit more depth.