General Tso’s Chicken: A Healthier Take on a Classic

My first encounter with General Tso’s Chicken was during a family road trip. We stopped at a small, unassuming Chinese restaurant, and the aroma alone was enough to draw us in. The glistening, deep-red sauce clinging to the crispy chicken was irresistible, and the sweet, savory, and slightly spicy flavors exploded in my mouth. It was more than just a meal; it was an experience, a memory etched in the warmth of shared family time and the joy of discovering new flavors. This recipe aims to recreate that initial spark, that first bite of pure culinary bliss, but with a lighter, more modern approach.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 7 minutes
• Total Time: 1 hour 22 minutes
• Servings: 1-2
• Yield: Varies
• Dietary Type: Varies

Ingredients

Chicken Marinade:

• 1 boneless, skinless chicken breast
• 2 large eggs (yolks removed)
• 2 tablespoons cornstarch

Chicken Breading:

• ½ cup panko breadcrumbs
• ¼ cup unsweetened coconut flakes

Sauce:

• 1 teaspoon cornstarch
• 1 tablespoon sugar
• 1 tablespoon honey (or molasses)
• 1 tablespoon water (optional)
• ⅛ cup chicken broth
• ⅛ cup dry sherry (or other white wine)
• 2 tablespoons rice vinegar (or 1 Tbsp white vinegar)
• 1 tablespoon hoisin sauce
• 1 tablespoon plum sauce
• 1 teaspoon dark soy sauce (or Tamari soy sauce)

Stir Fry:

• 1 green onion (scallion)
• 3 slices ginger, ¼ inch thick (size of US quarter)
• 1 whole garlic clove
• 5 whole dried red chilies (stem and seeds removed)
• 1 tablespoon sesame oil (cold pressed, NOT toasted; 1 tbsp hot chili oil can be substituted for sesame oil and red chilies)

Equipment Needed

• Ziplock bag
• Casserole dish
• Cooling rack
• Deep fryer
• Paper towels
• Wok

Instructions

Chicken Preparation

1. Start by slicing the chicken breast from wide end to thin end into about ¼ inch strips.
2. Place the chicken strips in a ziplock bag along with the cornstarch and egg whites. Combine well and place in the refrigerator for about 1 hour. This will tenderize the chicken.
3. After 1 hour, combine the panko bread crumbs and coconut flakes and lay out in a casserole dish.
4. Place the chicken strips in the dish and dredge to coat completely with the breadcrumb mixture.
5. Place the coated chicken strips on a cooling rack, folding each strip in half to make a “U” shape. This will help the chicken absorb the sauce better later on.
6. Place the cooling rack in the freezer while you prepare the sauce. This helps the chicken keep its “U” shape, as well as helping the breading stick better.

Sauce Preparation

1. In a bowl, whisk together all the sauce ingredients except the water (which will be added later).
2. Cover the bowl and place it in the refrigerator until needed.

Stir Fry Preparation

1. Chop the deseeded chilies into ¼ inch pieces.
2. Combine the chopped chilies with the sesame oil and set aside.
3. Slice the ginger slices into thin strips.
4. Smash the garlic clove and mince it finely.
5. Chop the green onion into ½ to ¾ inch pieces.
6. Combine the ginger, garlic, and green onion and set aside.

To Fry Chicken

1. Remove the chicken from the freezer and place it in a 350°F (175°C) preheated deep fryer for 5 minutes.
2. Remove the fried chicken and drain on paper towels. Set aside. Proceed immediately to Step One (the stir fry).

Step One

1. Place a wok on the stove set to medium heat.
2. Toss in the chilies and oil and cook until the oil starts to sizzle.
3. Toss in the garlic, ginger, and green onions. Stir for 1-2 minutes until the green onions start to wilt.

Step Two

1. Now toss in the sauce and stir until the sauce begins to bubble.
2. Add the water and remove the wok from heat.

Step Three

1. Toss the chicken in the wok and stir until the chicken is well coated with the sauce.
2. Spoon the chicken and sauce over a bed of steamed rice or fresh steamed broccoli and serve immediately.

Expert Tips & Tricks

• For extra crispy chicken, double-fry it. After the initial frying, let the chicken cool slightly, then fry it again for another 1-2 minutes right before tossing it with the sauce.
• Adjust the amount of red chilies to your preferred spice level. If you’re sensitive to heat, start with fewer chilies or remove the seeds completely.
• If you don’t have a deep fryer, you can pan-fry the chicken in a generous amount of oil. Ensure the oil is hot enough before adding the chicken to prevent it from becoming soggy.
• If you don’t have dry sherry, you can substitute it with Shaoxing rice wine or even a bit more chicken broth.
• Prepare the sauce a day in advance for the flavors to meld together beautifully.

Serving & Storage Suggestions

Serve this General Tso’s Chicken immediately over freshly steamed rice or broccoli for the best texture and flavor. Garnish with extra chopped green onions or sesame seeds for an appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the chicken will lose some of its crispness as it sits in the sauce. To reheat, spread the chicken on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until heated through. You can also microwave it, but the texture will be softer. Freezing is not recommended as it significantly alters the texture of the chicken.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1094.1 kcal	N/A
Calories from Fat	332 g	30%
Total Fat	36.9 g	56%
Saturated Fat	12.3 g	61%
Cholesterol	448 mg	149%
Sodium	1552.8 mg	64%
Total Carbohydrate	135.9 g	45%
Dietary Fiber	9.2 g	36%
Sugars	58.4 g	233%
Protein	52.2 g	104%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free panko breadcrumbs and Tamari soy sauce to make this dish gluten-free.
• Vegetarian: Substitute the chicken with firm tofu, pressed to remove excess water and cut into cubes.
• Spicy Level: Adjust the number of dried red chilies or add a dash of chili flakes to the sauce for extra heat.
• Sweetness: Control the sweetness by adjusting the amount of sugar or honey in the sauce.
• Vegetables: Add other stir-fried vegetables like bell peppers, carrots, or snow peas for a more complete meal.

FAQs (Frequently Asked Questions)

Q: Why use panko breadcrumbs instead of regular breadcrumbs?
A: Panko breadcrumbs are lighter and crispier, resulting in a less dense and oily coating compared to regular breadcrumbs.

Q: Can I use dark meat chicken instead of white meat?
A: While this recipe is designed for white meat chicken, you can use dark meat. Keep in mind it might result in a slightly fattier end result.

Q: What if I don’t have plum sauce?
A: Plum sauce adds a unique sweetness and tang, but you can substitute it with apricot jam or a little extra hoisin sauce mixed with a teaspoon of rice vinegar.

Q: Can I make this ahead of time?
A: You can prepare the sauce and marinate the chicken in advance. However, it’s best to fry the chicken right before serving to maintain its crispness.

Q: How do I prevent the chicken from sticking to the wok?
A: Make sure your wok is properly heated before adding the oil and ingredients. Also, use a non-stick wok or season your wok properly before use.

Final Thoughts

This recipe offers a slightly healthier and more flavorful take on a classic favorite. Don’t be afraid to experiment with the ingredients and adjust the spice level to your liking. Whether you’re a seasoned cook or a beginner, I encourage you to give this recipe a try and bring the vibrant flavors of General Tso’s Chicken into your own kitchen. Enjoy the process, savor the aromas, and don’t hesitate to share your creations and feedback! Perhaps pair it with a light and refreshing cucumber salad for a complete and satisfying meal.