Last night I was craving some Chinese food. This, indeed, is a rare occasion. Usually, I’ve already had my fill of Asian foods at home, but I wanted some General Tso’s chicken. Yes, the hallmark of American Chinese food. I have never seen my mom make this dish even once in my life, but I’ve always been inundated with it at local Asian stops.
The Chicken itself is something to be marveled: either for its crunchy exterior, or its artery clogging abilities. Actually, Tippy and I have ventured to make it at home. However, heed our warning: it’s usually not worth the effort. Deep frying must ensue, with perfect combinations in your sweet sauce to coat the chicken (ours sauce turned out a little too chunky and gingery). But, I digress.
Everyone knows what the Chicken should taste like. Crunchy on the outside, and tender on the inside. One of the best I’ve ever had is at China Palace in Milpitas, CA. They have the perfect crunch, and they don’t skimp on the serving size either. However, yesterday, I was faced with a horrible General Chicken fate. Yes, the place I went to last night used the Sweet and Sour Chicken batter.
Oh, Sweet and Sour Chicken, how do I hate you? Let me count the ways. I’ve never liked the way the chicken is prepared in this dish. The outside doesn’t have enough crunch, and the reddish (almost hot pink) sauce that is served with it is frightening. But, that’s just my preference. The problem was not with the Sweet and Sour Chicken, but rather, with the General Tso’s Chicken. They used the Sweet and Sour Chicken batter for the General Chicken. I noticed this immediately upon seeing the chicken come out.
The outcome? The chicken batter was soggy, not crisp. The chicken itself wilted from my chopstick like a wet worm. I shook my head in disappointment.
Don’t get me wrong, I still ate the food: I was really hungry. But the aftermath left me longing for the true General Tso’s chicken. Maybe I’ll go to China Palace tonight.