General Chua's Chicken

General Chua’s chicken (the dish most Americans know as General Tso’s) is one of those Chinese-American restaurant staples that’s so much better when you make it at home. Marinated chicken pieces get oil-blanched until golden and crispy, then stir-fried with dried chili pods, ginger, garlic, and scallion in a tangy sauce of soy, vinegar, sherry, and sugar. The sesame oil stirred in at the very end ties it all together with a nutty perfume.

The oil-blanching step is what separates restaurant-quality General Tso’s from soggy homemade attempts. Submerging the marinated chicken in hot oil for 3 to 4 minutes creates a golden, crispy exterior that holds up against the sauce instead of turning into a wet, battered mess. The cornstarch in the marinade is the key, forming a thin, crunchy shell around each piece.

Browning the dried chili pods and their seeds in the wok before adding the chicken back creates the signature smoky, fragrant heat. The pods are mostly for aroma while the seeds bring the actual spice. Don’t let either go too dark or they’ll taste bitter instead of warm and toasty.

The sauce is balanced: soy for salt and umami, white vinegar for brightness, dry sherry for depth, and just half a teaspoon of sugar to round off the edges.

Chef Tips

• Pound the chicken breast slightly with a mallet before cutting. This tenderizes the meat and ensures even-sized pieces that cook uniformly
• Heat the oil to 350°F (177°C) for oil-blanching. Too cool and the coating absorbs oil; too hot and the outside burns before the inside cooks
• Have all your sauce and seasonings measured and ready before you start the wok. Stir-frying moves fast and there’s no time to prep mid-cook
• Stir in the sesame oil off the heat at the very end. Cooking sesame oil destroys its flavor

Variations

• Add roasted peanuts or cashews with the seasonings for extra crunch
• Use boneless thigh meat instead of breast for juicier, more forgiving results
• Toss in steamed broccoli florets at the end for a one-dish meal