The Breaded Foundation of General Tso's Chicken
For many takeout enthusiasts, the defining feature of General Tso's chicken is not just the flavor of its tangy, sticky sauce but the satisfying, crisp texture of the chicken itself. This is achieved through a specific breading and frying technique. Unlike some other Chinese-American chicken dishes, the preparation of General Tso's almost always involves coating bite-sized pieces of chicken in a starchy breading before deep-frying them.
The Anatomy of the Crispy Coating
The breading for General Tso's is not a heavy, flour-based batter but rather a delicate yet durable coating designed to stand up to the sauce. Most authentic recipes call for cornstarch, sometimes used alone or in combination with a little all-purpose flour, an egg, and other seasonings. The purpose of this mixture is twofold: first, it creates a light, crunchy shell, and second, the cornstarch prevents the chicken from becoming tough by inhibiting gluten formation.
For an even more satisfying crunch, many chefs employ a double-frying method. The chicken is fried once to cook it through and create the initial crispiness, then removed from the oil to rest. It is then fried a second time at a higher temperature just before being added to the sauce, ensuring maximum crispness and a golden-brown finish. Some home cooks also use panko breadcrumbs for a different, but equally crispy, texture.
Comparison with Other Popular Chicken Dishes
Understanding the breading of General Tso's is best done by comparing it to other famous Chinese-American chicken dishes. The preparation methods, particularly the use of batter and frying, are what truly set them apart.
| Feature | General Tso's Chicken | Orange Chicken | Hunan Chicken |
|---|---|---|---|
| Breading | Typically features a lighter, crispy coating, often cornstarch-based, achieved through deep-frying. | Features a similarly crispy, deep-fried breading, often using cornstarch and sometimes flour. | Lightly dusted in cornstarch and stir-fried or lightly pan-fried, not deep-fried. |
| Flavor Profile | Known for a balance of sweet, tangy, and mildly spicy notes from ingredients like ginger, garlic, and dried chiles. | Primarily focused on a bright, sweet, and citrusy flavor from orange juice and zest. | Savory and significantly spicier, with a generous amount of fresh chili peppers. |
| Sauce | A thick, sticky, and slightly dark sauce that clings to the fried chicken pieces. | A glossy, orange-hued glaze that is typically sweeter than General Tso's sauce. | A thin, flavorful sauce that is stir-fried directly with the chicken and vegetables. |
| Add-ins | Often served with steamed broccoli florets as a garnish. | Typically served without vegetables. | Includes a generous mix of vegetables, such as mushrooms, bell peppers, and bamboo shoots. |
The Secret to Retaining Crispness
One of the biggest challenges with General Tso's chicken is preventing the breading from becoming soggy after being drenched in the sauce. Chefs use several techniques to combat this. The double-frying method is a primary defense, as it creates a more resilient crust. Additionally, adding the sauce to the chicken right before serving is crucial, as the crispy texture is best enjoyed immediately. Some recipes use cornstarch in the sauce itself to create a quicker, thicker glaze that adheres to the chicken without soaking in excessively.
Another important step is avoiding overcrowding the pan when frying. Frying in batches allows each piece of chicken to crisp up properly. When the pan is too full, the chicken steams rather than fries, resulting in a softer, less crispy result.
The Role of Cornstarch in the Perfect General Tso
Cornstarch plays a pivotal role, not only in the breading but also in the sauce. When used in the breading, it creates that delicate, crispy shell. When used in a slurry (a mixture of cornstarch and water) to thicken the sauce, it helps create the iconic glossy, sticky texture. This ability to function in two different stages of the cooking process makes it an indispensable ingredient for achieving the classic General Tso's chicken. For a deeper dive into the dish's history and evolution, Jennifer 8. Lee's documentary The Search for General Tso is a fascinating resource. Learn more about the history of the dish and its American roots by watching the documentary, which explores the culinary journey of this Americanized Chinese classic.
Conclusion: A Crunchy Conundrum Solved
In conclusion, the answer to the question "Is General Tso's chicken breaded?" is a definitive yes, and this breading is fundamental to its appeal. The contrast between the light, crispy deep-fried exterior and the thick, flavorful sauce is what makes the dish a favorite across America. The careful use of cornstarch in both the breading and the sauce is the secret to creating the authentic texture that everyone loves. So the next time you enjoy this Chinese-American classic, you'll know that the delightful crunch is no accident—it's a deliberate part of a well-crafted recipe designed for maximum enjoyment.
