![]() ![]() General Tso's Chicken became popular in America via some enterprisingly Taiwanese chefs who opened Hunan restaurants in New York in the 1970s. Who cares if it isn't really Chinese food, like your ABC friend hinted? You couldn't really pronounce the name, but order it anyway at Panda Garden because of its addictiveness. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation. Like many other American-Chinese favorites, the roots to China are vague but interesting. )Īlmost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home. You can also take a few extra minutes to fry the chicken again for another 30 seconds, an optional step to get very crispy chicken, identical to the take-out kind. And, as one commenter suggested, tossing the cornstarch with a little salt and pepper is great for adding more flavor to the fried chicken. After countless hours frying chicken in front of the stove, I've found that the key marinade ingredient for crispy chicken is.egg whites, which allow the cornstarch to adhere to the meat, without lending too much of an eggy flavor. ![]() The original recipe resulted in really nice crispy chicken, but I think this new recipe one-ups its predecessor. The biggest improvement is in the frying process. In the last 12 years since this recipe first posted, I’ve revised it numerous times to get it perfect. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Month after month it continues to be the most viewed and searched for recipe here. This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009.
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