General Tsao’s Chicken II

Introduction: Ready to Make Takeout-Style Chicken That’s Better Than the Restaurant?

Ever craved that perfect balance of crispy, sweet, and spicy chicken from your favorite Chinese restaurant? What if you could make it at home, even better? General Tso’s Chicken II is the answer! This dish is crispy, saucy, and packed with bold flavors that’ll have everyone asking for more. Wondering how to create this takeout classic in your own kitchen? Let’s dive into this easy, delicious recipe that’s sure to become a family favorite!

Overview: Why General Tso’s Chicken II is Special

General Tso’s Chicken II is a beloved Chinese-American dish that combines crispy fried chicken with a sticky, sweet-spicy sauce. It’s a fun, flavorful meal that feels like a treat but is surprisingly simple to make. Here’s what makes it stand out:

• Time Requirement: About 45 minutes total (20 minutes prep, 25 minutes cooking).
• Difficulty Level: Medium. Frying requires a bit of care, but the steps are straightforward, even for beginners.
• Why It’s Unique: The double-frying technique creates extra-crispy chicken, while the sauce—made with garlic, ginger, and dried chiles—delivers a perfect mix of sweet, tangy, and spicy. It’s a healthier homemade version of takeout, with customizable spice levels.

This recipe is versatile, quick to prep, and a healthier alternative to restaurant versions since you control the ingredients. Let’s get cooking!

Essential Ingredients

This recipe serves 6 and uses simple ingredients to create bold flavors. Here’s what you’ll need for the original (1x) recipe:

• For the Chicken:
  • 4 cups vegetable oil (for frying)
  • 1 large egg
  • 1 ½ pounds skinless, boneless chicken thighs, cut into 1 ½-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 pinch white pepper
  • 1 cup cornstarch
• For the Sauce:
  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped green onion
  • 1 clove garlic, minced
  • 6 dried whole red chilies
  • 1 strip orange zest (about 2 inches long)
  • ½ cup white sugar
  • ¼ cup soy sauce
  • 3 tablespoons chicken broth
  • 2 tablespoons peanut oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • ¼ cup water

Why These Ingredients Matter

• Chicken Thighs: Juicier and more flavorful than breast meat, they stay tender after frying.
• Egg and Cornstarch: Create a light, crispy coating that holds up to the sauce.
• Salt, Sugar, White Pepper: Season the chicken for balanced flavor.
• Vegetable Oil: Perfect for high-heat frying to get that golden crunch.
• Green Onion, Garlic, Chiles, Orange Zest: Add bold, aromatic flavors to the sauce.
• Soy Sauce, Sugar, Vinegar: Form the sweet-tangy base of the sauce.
• Sesame Oil and Ginger: Give the sauce its signature nutty, warm depth.
• Cornstarch and Water: Thicken the sauce to coat the chicken perfectly.

Substitutions and Variations

• Chicken: Use boneless chicken breast for a leaner option or tofu for a vegetarian version.
• Cornstarch: Swap with potato starch or flour, but cornstarch gives the crispiest result.
• White Pepper: Use black pepper if you don’t have white pepper.
• Dried Chiles: Substitute with ½-1 teaspoon red pepper flakes for less heat or fresh chiles for more.
• Soy Sauce: Use low-sodium soy sauce or tamari for gluten-free.
• Sugar: Replace with honey or brown sugar for a different sweetness.
• Orange Zest: Swap with a splash of orange juice or skip for a less citrusy flavor.
• Oil for Frying: Canola or peanut oil works well; avoid olive oil due to its low smoke point.

Step-by-Step Instructions

Making General Tso’s Chicken II is a fun project that delivers big flavors. Follow these steps for a perfect dish!

Step 1: Prep Your Ingredients

• Cut chicken thighs into 1 ½-inch pieces.
• Chop green onions, mince garlic, and measure out sauce ingredients.
• Prepare a plate with paper towels for draining fried chicken.

Tip: Having everything ready makes frying and saucing quick and easy!

Step 2: Coat the Chicken

1. Mix Coating: In a large bowl, whisk 1 egg. Add 1 ½ pounds chicken, 1 teaspoon salt, 1 teaspoon sugar, and a pinch of white pepper. Mix well.
2. Add Cornstarch: Gradually mix in 1 cup cornstarch, a little at a time, until the chicken is evenly coated.

Tip: Toss gently to avoid clumping the cornstarch.

Step 3: Fry the Chicken

1. Heat Oil: In a deep fryer or large saucepan, heat 4 cups vegetable oil to 375°F (190°C).
2. Fry in Batches: Carefully drop chicken pieces one at a time into the hot oil. Fry in small batches (to avoid crowding) for about 3 minutes, until golden brown and floating. Remove with a slotted spoon to a plate.
3. Double-Fry: Once all batches are fried, refry each batch (starting with the first) for 2 more minutes until deep golden brown. Drain on paper towels.

Tip: Use a thermometer to keep the oil at 375°F for crispy results. Work in small batches to prevent sticking.

Step 4: Make the Sauce

1. Heat Oil: In a wok or large skillet, heat 2 tablespoons vegetable oil over high heat.
2. Cook Aromatics: Add 3 tablespoons chopped green onion, 1 minced garlic clove, 6 dried red chiles, and 1 strip orange zest. Cook and stir for 1-2 minutes until garlic is golden and chiles brighten.
3. Add Sauce Ingredients: Stir in ½ cup sugar, ¼ cup soy sauce, 3 tablespoons chicken broth, 2 tablespoons peanut oil, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and ¼ teaspoon ground ginger. Bring to a boil and cook for 3 minutes.
4. Thicken Sauce: Whisk 2 teaspoons cornstarch with ¼ cup water until dissolved. Stir into the boiling sauce. Cook for 1 minute until thickened and clear.

Tip: Remove chiles before serving if you prefer less heat.

Step 5: Combine Chicken and Sauce

• Add the fried chicken to the sauce in the wok. Stir over low heat for about 3 minutes until the chicken is heated through and coated in sauce.

Tip: Work quickly to keep the chicken crispy.

Step 6: Serve

• Transfer to a serving plate and garnish with extra green onions or sesame seeds, if desired.

Assembly: Building the Perfect General Tso’s Chicken

Assembling General Tso’s Chicken II is all about crispy chicken and glossy sauce. Here’s how to put it together:

1. Start with Crispy Chicken: The double-fried chicken pieces are the star, coated in a light, crunchy cornstarch layer.
2. Add the Sauce: Toss the chicken in the hot, thickened sauce to coat every piece evenly. The sauce should cling without pooling.
3. Garnish for Flair: Sprinkle with chopped green onions or sesame seeds for color and crunch.

Presentation Tips:

• Serve in a shallow bowl or on a platter to show off the glossy sauce.
• Pair with steamed rice or stir-fried veggies for a complete meal.
• Add a few extra dried chiles or green onion slices on top for a restaurant-style look.
• Use chopsticks or a fork for a fun, casual vibe.

Storage and Make-Ahead Tips

General Tso’s Chicken is best fresh, but you can store leftovers or prep ahead. Here’s how:

• Storing Leftovers:
  • Cool completely, then store in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat to recrisp the chicken, or microwave for 1-2 minutes (though it may soften).
• Make-Ahead Tips:
  • Chicken: Coat the chicken in cornstarch mixture and refrigerate for up to 4 hours before frying.
  • Sauce: Make the sauce (without thickening) up to 2 days ahead. Store in the fridge. Reheat and add cornstarch slurry when ready to use.
  • Freezing: Freeze fried chicken (without sauce) in a sealed bag for up to 2 months. Thaw, refry briefly, and toss with fresh sauce.

Tip: Store chicken and sauce separately to keep the chicken crispy.

Recipe Variations

General Tso’s Chicken II is easy to customize. Here are some fun twists:

• Milder Flavor: Reduce dried chiles to 2-3 or use ¼ teaspoon red pepper flakes for less spice.
• Vegetarian: Swap chicken for firm tofu or cauliflower florets, coated and fried the same way.
• Extra Veggies: Add stir-fried broccoli, bell peppers, or snap peas to the sauce.
• Sweeter Sauce: Increase sugar to ¾ cup or add 1 tablespoon honey.
• Gluten-Free: Use gluten-free soy sauce or tamari and ensure cornstarch is gluten-free.
• Baked Version: Bake coated chicken at 400°F for 20-25 minutes, flipping halfway, for a lighter option.

Tip: Adjust the sauce’s sweetness or spice to suit your taste!

Conclusion: Enjoy Your Homemade Takeout!

You’ve just made General Tso’s Chicken II—a crispy, saucy dish that rivals any restaurant! This recipe is quick, healthier than takeout, and so versatile you can tweak it to perfection. Whether you’re cooking for a weeknight dinner or impressing friends, this dish is a winner. Serve it with rice, share the love, and enjoy the flavors. What’s your favorite way to enjoy General Tso’s? Let us know in the comments, and happy cooking!

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FAQs

Q: Is General Tso’s Chicken healthy?
A: It’s a treat, but you can make it healthier! Chicken thighs provide protein, and you can reduce sugar or bake the chicken instead of frying. Add veggies for extra nutrition.

Q: Can I make it less spicy?
A: Yes! Use fewer dried chiles (2-3) or skip them entirely. Red pepper flakes are easier to control for mild heat.

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Breasts are leaner but may dry out slightly. Cut into uniform pieces and don’t overfry.

Q: How do I keep the chicken crispy?
A: Double-fry the chicken, toss with sauce just before serving, and avoid storing with sauce on it.

Q: Can I make this ahead for a party?
A: Yes! Fry the chicken and make the sauce ahead. Reheat the chicken in the oven at 350°F for 10 minutes, then toss with hot sauce.

Q: Can I freeze General Tso’s Chicken?
A: Freeze the fried chicken (without sauce) for up to 2 months. Thaw, refry briefly, and toss with fresh sauce for best results.