Spicy, juicy, and golden fried chicken coated in a delicious, thick sauce. It’s worth a try!
I’m talking about the Spicy General’s Tso’s chicken here guys, another recipe packed with punchy flavours adapted from Marion’s Kitchen. Yet, if spicy food is not your jam then ditch the chili – this way you don’t have to miss out.
There are a few easy steps to follow in making it and takes a wee bit of time because it involves frying the chicken and making it golden and crispy. But you’ll be rewarded just you wait once you take your first bite!.
A couple of notes on the marinade and the sauce. The original recipe calls for vodka to be used in the marinade, which I agree with because alcohol adds flavor to meat that has been marinated. It improves the taste of the food and makes it smell even better.
I’ve used brandy instead since that’s what I have. Also, the sauce used to have Chinkiang vinegar in it, but I added the same amount of red wine vinegar instead. I love how it has tuned out. However, if you do have vodka and Chinkiang vinegar available in your pantry then go ahead and use those.
When it comes to the chili, dried chili is best, but I used fresh little red chilies to see if it would work. And it did.
I’ll have another go at this dish and make sure to use dried chili next time to see if there will be a big difference.
General Tso’s chicken is a fiery, sweet and savory Chinese-American dish that has become wildly popular across the United States With its crispy fried chicken pieces coated in a sticky, ginger-infused sauce, it’s easy to see why it has gained such devoted fans But what gives this dish its signature spicy kick that keeps you reaching for more? Let’s break down the key ingredients and cooking methods that create the addictive heat of General Tso’s chicken.
The Main Culprits: Chili Peppers
At the heart of General Tso’s spicy flavor are dried red chili peppers. Authentic versions of the dish use a variety of chili peppers, usually with an emphasis on two main varieties:
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Sichuan Peppers: These mildly spicy chilies give food a unique tingly, numbing feeling that is known as málà. Their high level of hydroxy-alpha-sanshool, which makes the tongue numb, is the key. This gives the spiciness added complexity.
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Thai Bird’s Eye Chilies: Small but extremely spicy, these little firecrackers pack a mighty punch. They contain high amounts of capsaicin which triggers intense burning sensations. These are typically used to amp up the overall heat level.
Beyond those two main players, Chef’s may use other dried red chilies like Arbol, chili flakes, or even chili bean paste to customize the spice profile. The exact blend and quantity determines the dish’s spiciness.
Frying Intensifies the Heat
General Tso’s chicken goes through a step where it is fried until it is crispy and golden brown. Fried foods are crunchy, but they are also hotter because the chili peppers are used.
Frying helps open up the chili peppers’ cell walls, allowing their spicy oils and flavors to more easily infuse into the dish. This bumps up the spiciness several notches compared to using raw chilies. Deep frying causes the most profound impact, so restaurants that quickly deep fry the chilies will have a much spicier end result.
Simmering Seals the Deal
After frying, the chicken gets tossed in the signature General Tso’s sauce. This thick, savory sauce also contains chili peppers for extra heat. The longer the sauce simmers with the chilies, the more time they have to impart their volatile oils and pungent flavors.
Longer simmering brings out more of the chili’s heat in the dish as a whole. Chefs can control the impact by adjusting the simmering time. More simmering equals more spice infusion.
Fresh Chilies vs. Dried Chilies
Some General Tso’s recipes call for fresh jalapeños or serranos. But in the end, ounce for ounce, dried chilies have a lot more heat. The process of drying chilies concentrates their capsaicin, which makes them much hotter than fresh chilies.
To get proper General Tso’s heat, opt for good quality, potent dried chilies. Leave the milder fresh options for salsa
The Sauce: Sweet, Sour, Savory
Chilies alone don’t make General Tso’s chicken a stand-out dish. The surrounding sauce provides a critical flavor balance. Here are some key components:
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Sugar or Honey: Added sweetness offsets the chili burn, while also creating the signature sticky sauce.
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Rice Vinegar The acidic tang balances out the rich fatty flavors. It cuts through the heat on your palate.
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Soy Sauce: Provides a mega punch of umami, complementing the sweet and spicy.
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Garlic & Ginger: Essential aromatics that add subtle bite and depth to the sauce.
Without this symphony of flavors, the chilies would overwhelm. The sauce reigns them in.
Oil Conducts Heat
Oil carries flavor, which makes it an ideal conductor of chili heat. From the frying oil to the sauce, having sufficient oil ensures the chilies’ spice gets dispersed throughout each bite. A sauce made with just water would fall flat.
Using a fragrant peanut or vegetable oil for frying and cooking boosts its ability to extract and transmit flavor.
Regional and Personal Preference
Ultimately, the ideal spiciness level is subjective to personal tastes and regional palates. Some Chinese regions prefer only mild spice, while Sichuan and Hunan cuisines embrace more heat. Americanized versions also vary wildly.
Luckily, you can always customize the chilies and sauce to achieve your desired spiciness. General Tso’s chicken is meant to be enjoyed – however you like it!
For other chicken recipes, check out:
Overall, I was extremely pleased I gave that a crack. Keen?
How General Tso’s Chicken Conquered Our Taste Buds: The Spicy and Saucy Origin Story!
FAQ
What makes General Tso’s chicken spicy?
General Tso’s chicken gets its spiciness from a combination of ingredients in the sauce, primarily chili sauce, chili flakes, or even dried red chilies.
What makes spicy fried chicken spicy?
Hot sauce in the buttermilk marinade and cayenne in the breading equals seriously spicy bliss.
What kind of pepper is used in General Tso’s chicken?
General Tso’s chicken typically features dried red chili peppers in the sauce or stir-fry. Most of the time, these peppers are left whole in the dish to add heat and flavor. However, chili flakes or chili-garlic sauce may be used instead in some recipes.
How to make General Tso’s less spicy?
General Tso Variations You could also add some Sriracha as well. Sweeter – A sweeter and milder version of this delicious sauce is what some prefer. So, if that’s you, add a little extra maple syrup or honey (not vegan). You can also add a bit of hoisin sauce as well.