Sesame Chicken / General Tso’s Chicken
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For readers who live in North America, the dish General Tso’s Chicken (左宗雞) hardly needs any introduction. This American-Chinese dish is often considered as one of tje favorite Chinese dishes in the US.
Since its inception in the 70s, General Tso’s chicken has involved into a staple of American dining and even become the synonym for Chinese food!
Need proof? Just try walking into any of the 50,000+ Chinese takeout restaurants in the US and the chances are you’ll find it on the menu!
While the origin of this dish is still up for debate, one thing we are sure is that this sweet, sour, and slightly spicy “Huannese” dish was created in the US and has remained relatively unknown in China even until now.
I like this dish to a certain extend. I love the combination of the crunchy texture and the sticky sauce but personally the restaurant version is a little too sweet and too greasy for my liking. So for the past few weeks I’ve been testing this homemade version of restaurant style General Tso’s Chicken!
I wouldn’t call my recipe the most authentic General’s Tso chicken (if that even exists) but I have created this version by modifying a recipe from a restaurant I worked for so I can assure you that the dish will come out just like the pictures shown here 🙂
A couple of key points for you avid home-cooks to achieve that classic crunchy on the outside and tender on the inside consistency:
- To get that tender texture, use chicken tenderloin, a smaller strip located on the upper breast, if possible. Can also use dark meat
- All the batter ingredients should be well incorporated and the batter should be smooth and slightly thick
- Fry the chicken over high temperate in hot oil. When the oil is not hot enough the chicken will not only come out saggy but also greasy
- Double fry the chicken briefly after the initial fry will create that crunchy coating typically seen in Chinese restaurants
One last thing, if you have not been told, General Tso’s chicken is 99% identical to its cousin Sesame chicken. To make sesame chicken, just follow this recipe minus the dried chili part and sprinkle some toasted sesame seeds at the end to garnish!
Sesame Chicken / General Tso’s Chicken
Yield: 4 servings
Prep Time: 30
Cook Time: 15
Total Time: 45
Make this restaurant style Sesame Chicken / General Tso’s Chicken following this step-by-step recipe at yireservation.com.
Ingredients:
- 1.5lb boneless chicken breast
Chicken Marinade:
- 1tbsp salt
- 1tsp white pepper powder
- 2tsp cooking wine
Batter:
- 1.5cup corn starch
- 1 large egg
- 2tbsp water
- 2tbsp cooking oil
General Tso’s Sauce:
- 1tsp garlic, minced
- 1/2tsp ginger, minced
- 1tbsp, scallion white part, chopped
- 3 dried chili (optional)
- 2tbsp vinegar
- 2tbsp duck sauce (can substitute with peach jam)
- 1tbsp ketchup
- 2tbsp soy sauce
- 4tbsp sugar
- 1tsp oyster sauce
- 4tbsp water/chicken broth
- 1tbsp corn starch, dissolved
Directions:
- Cut the chicken to 1.5 x 1.5 pieces
- Combine the chicken pieces with all the marinade ingredients. Let marinate for 15 minutes
- In a mixing bowl, combine all the batter ingredients except for the cooking oil. Slowly add the oil while whisking until a smooth batter is formed. Let it sit for 10 minutes
- Add the marinated chicken to the batter. Gently fold the chicken to ensure each piece is coated with batter
- For the sauce, heat up a frying pan and add 1 tbsp of cooking oil. Stir fry garlic, ginger, scallion, and dried chili until aromatic. About 2 minutes
- Add the rest of the sauce ingredients except for the corn starch. Stir to mix and bring to a simmer
- Thicken the sauce with dissolved corn starch. This sauce can be made ahead of the time and can be used for both General Tso’s chicken and sesame chicken
- Heat up frying oil in a wok or heavy skillet. Test the frying oil to make sure it’s hot enough. Fry the battered chicken pieces in small batches until they urn golden brown. About 5 - 6 minutes
- Remove the chicken and place on a paper towel lined plate. Optionally, for crispier texture, you can double fry the chicken right before moving on to the next step
- In a frying pan, heat up the pre-cooked sauce over high heat. Add fried chicken and toss until all chicken pieces are coated. Plate the chicken. Sprinkle toasted sesame seeds for garnish if serving as sesame chicken
- Serve with a bed of steamed white rice or brown rice
Enjoy and get more American-Chinese recipes here!
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Oh! i I love this food! and it seems so easy to make..i’ll try it soon…thanks for the recipe. 😉
Thank you for checking out this recipe.
Hello Yi,
Love your blog. Just one question about this recipe, what kind of vinegar do you use?
Hi David, thanks for visiting. I use white rice vinegar for this recipe.
Hello! Thank you for the recipe. When I was on the batter step the batter seemed to be very dry and not at all like the image you provided. I wasn’t sure if “cups” was accidentally misplaced for the word “tablespoons”. Nonetheless I added more water than was put in the recipe to make it more liquidy. Not sure if this will give the same taste it was originally supposed to.
Hi Anna, the batter is on the drier side and if you use a large egg, 2 tbsp of water should be the right amount. I normally add corn starch gradually to make the mixing easier. Please let me know how it came out eventually. Thanks.
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Hello,
Tried this recipe last night absolutely loved it! Question would you happen to know the ingredients and preparations for Restuarant style beef teriyaki on a stick? I have made and love many american-chinese recipes but no matter how many recipes I have tried I cannot duplicate this recipe like the restaurant. Since you discuss your previous chinese Restuarant experience I was wondering if you could assist….it seems there is a secret ingredient or procedure missing….. Is something more than a teriyaki sauce? Any assistance would be appreciated….. Love love your site
Hi There, thanks for visiting. I am glad that you like the recipe! I do have a recipe for teriyaki sauce and I will do a pot sometime soon. Please stay tuned. Thanks again for checking out my site.
yi, I really like your step by step & pictures, they are a great accompaniment to your recipes…very helpful!
hey there, thanks for the compliment. I am glad to hear that you found the recipe helpful!
Always loved this dish but never prepared it at home.
Now, thanks to your yummy looking recipe, I will!
Just love General Tso’s Chicken with that hint of sweetness and this looks really delcious!
Who doesn’t like General Tso!? 😀 My mouth is water just thinking about it – I might even need to order some for dinner tonight! (so I can be lazy and not cook after a long day at work…)
Have you read Jennifer Lee’s book, The Fortune Cookie Chronicles? If you haven’t, you should! It’s a great read and I learned so much about American Chinese food.
She also co-produced the documentary The Search for General Tso which was featured at the Tribeca Film Festival. Link: http://tribecafilm.com/filmguide/53208ae0c07f5df7d2000729-search-for-general-tso
Check it out! 🙂
-k
Lovely General Tso’s chicken. I will eat all the chicken made by you, it looks so delicious! Wonderfully photographed.
Funny enough I have never tried General Tso’s chicken! But something sweet and sour like this would make my husband really happy. He loves Panda Express! Thanks for the helpful tips on how to keep the crust crunchy.
Funny enough I have never tried General Tso’s chicken! But something sweet and sour like this would make my husband really happy. He loves Panda Express! Thanks for the helpful tips about how to keep the crust crunchy.
Thank you so much for the recipe. The chicken turned out crispy on outside and juicy inside. It’s now one of favorites. Amy
I always love this American Chinese creation. Yum!
I never knew General Tso’s Chicken and Sesame Chicken were essentially the same dish! Love both recipes, so I’m glad to have your instructions — thanks so much.
I agree! Gen. Tso’s chicken is a very popular dish in mostly Chinese take out and I am one of the patrons of this delicious dish. Looks delicious, Yi.
Twenty three years ago when I was pregnant with my kids, I totally craved sesame chicken. That restaurant is now out of business and thankfully,
I have learned how to make this on my own! But I will still attest that I love this dish and my kids love Chinese food! Makes you wonder! Thanks, Yi!
Should the chicken still be warm/hot when you do the second fry or should the chicken pieces be chilled first? Good timing. I just planted my Thai long peppers for this growing season. Thanks.
Hi DB, sorry for getting back to you late. I am so jealous of your pepper plants! I wish I have can grow my own in my tiny apartment 🙂 To answer your question, you don’t have to deliberately chill the chicken before the second fry. I normally let it sit for 2 minutes between the fries. Hope this helps. Thanks.
What an interesting recipe! I never knew that there is something called duck sauce…and what an interesting tip to substitute with peach jam! Wonderful recipe, as always. 🙂
Hey, I reference your blog and recipes in my latest post! You’re awesome, and I hope you’ll check it out if you get the time!
http://thatumamilife.wordpress.com/2014/04/28/weekend-eats-recap-umami-level-7-5/
PS: thank you so much for posting this recipe; I honestly had no idea what it took to make General Tso’s chicken and tended to avoid it since it’s such a fast food staple. I think I’d gobble up your recipe, on the other hand, in .5 seconds!