The Essential Breading of General Tso's Chicken
Yes, General Tso's chicken is almost always breaded. The characteristic texture of this American Chinese classic comes from the chicken pieces being coated and fried until crispy before being tossed in the signature sweet and savory sauce. This breading, or more accurately, batter, is key to the dish’s universal appeal and differs from non-breaded Chinese chicken dishes. Instead of a thick, crumb-based coating, it often uses a light batter primarily made from cornstarch. The cornstarch creates a thin, crackly crust that holds up well, at least for a time, when covered in sauce.
The Battering Process: A Key to Crispy Texture
For home cooks and professional chefs, the preparation of General Tso's chicken involves a careful coating process. This typically begins with bite-sized pieces of chicken, often thigh meat for juiciness, that are marinated for flavor. Next, the chicken is tossed in a coating, with cornstarch being a favorite for its ability to create a delicate and crispy layer. Some recipes might use a combination of cornstarch and flour or incorporate an egg wash to help the coating adhere. Many chefs use a double-frying technique to achieve a truly exceptional crunch.
The Double-Fry Method for Maximum Crunch
To achieve the perfect crispy finish that resists becoming soggy in the sauce, many professional kitchens and dedicated home cooks employ a double-frying technique. The process involves two stages:
- First Fry: The chicken pieces are fried at a lower temperature to cook them through without over-browning the coating. This step prepares the chicken and creates a basic, soft crust.
- Second Fry: After the first batch is cooked and drained, the oil temperature is increased. The chicken is then quickly fried a second time at a higher temperature. This blast of high heat crisps up the outer coating, expelling excess moisture and creating the crunchy, golden-brown texture the dish is known for.
This labor-intensive method is a secret to producing that delectable, shatteringly crispy coating that many associate with high-quality takeout.
Breading in General Tso's vs. Other Chicken Dishes
Understanding the distinction between breading methods can clarify the difference between popular American Chinese dishes. Not all are prepared the same way.
| Feature | General Tso's Chicken | Orange Chicken | Kung Pao Chicken |
|---|---|---|---|
| Breading Method | Light cornstarch or batter coating, often double-fried for maximum crispiness. | Similar cornstarch or flour-based batter, creating a crispy layer. | Typically unbreaded and stir-fried, with marinated chicken cubes. |
| Sauce Profile | Sweet, savory, and mildly spicy, often featuring hoisin, soy sauce, and dried chilis. | Sweeter, with a distinct citrus tang from orange juice and zest. | Spicy and savory, featuring Sichuan peppercorns, roasted peanuts, and vegetables. |
| Texture | Crispy chicken bites covered in a sticky sauce. | Crispy chicken glazed in a sweet orange sauce. | Tender chicken pieces, not fried, with a nutty, spicy flavor. |
The Evolution of General Tso's Chicken
The breading is a key part of the dish's Americanization. The dish was reportedly invented in Taiwan for an American general and later brought to New York. As it spread across the United States, its preparation was adapted to suit American palates, which favored sweeter sauces and deep-fried textures. This led to a dish that is often far sweeter and crispier than anything found in traditional Hunanese cuisine. The documentary The Search for General Tso further highlights this evolution and the culinary journey of this Americanized favorite. The reliance on a crispy, deep-fried texture has become central to the dish's identity in the Western world. When ordering takeout, customers expect that signature breaded crunch, not a non-breaded stir-fry.
The Enduring Appeal of the Breading
Ultimately, the breading is an indispensable element of the General Tso's chicken we know and love today. It provides the textural contrast that makes the dish so satisfying—the satisfying crunch of the exterior giving way to juicy, tender chicken within. Without the breading, the dish would simply be sauced chicken, lacking the crispy dimension that sets it apart from other Chinese dishes and has made it a global phenomenon. For those seeking the classic, authentic American Chinese version, a breaded and fried preparation is the standard and correct way to prepare it. Any attempt to serve it without the crispy coating would likely disappoint the majority of consumers who have come to expect this specific texture. Find out more about the history and Americanization of General Tso's chicken.
Conclusion
To put it simply, General Tso's chicken is almost always breaded and deep-fried. This process, often enhanced by a double-fry, is what gives it the characteristic crispy exterior that distinguishes it from other Chinese dishes. While the exact batter ingredients and sauce can vary, the principle of a crispy, breaded chicken base is consistent across American Chinese restaurants and is a cornerstone of the dish's identity. This crucial preparation step has made it one of the most recognizable and beloved takeout options in North America.
