General Thai
Bite-sized battered chicken tossed with General Thai sauce.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Thai Express
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The exact origins are unclear, but General Thai sauce is a recent creation, likely developed in the US to cater to Western tastes. It blends elements of sweet, savory, and spicy flavors found across various Asian cuisines but doesn't have a direct historical precedent in any single country.
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General Thai, being a modern creation, doesn't have deep-rooted cultural significance. It's primarily a takeout favorite that reflects the American palate's preferences for sweet, savory, and convenient meals.
Americanized Asian Cuisine
General Thai exemplifies the trend of adapting Asian flavors to suit American preferences, often resulting in sweeter and less spicy dishes compared to their authentic counterparts.
Takeout Culture
This dish is heavily associated with takeout culture, where convenience and familiar flavors are prioritized.
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General Thai sauce offers a balanced blend of sweet, tangy, savory, and subtly spicy flavors.
The sauce typically consists of soy sauce, sugar (often brown sugar or honey), vinegar (rice vinegar or white vinegar), garlic, ginger, chili flakes or chili paste (for heat), and possibly a thickening agent like cornstarch. The light batter on the chicken provides a crispy texture that contrasts with the saucy coating. The rice or noodles offer a starchy base to complement the dish.
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Chicken Crispiness
Ensure the chicken is thoroughly dried before battering and frying to achieve maximum crispness. Consider double-frying for extra crunch.
Sauce Consistency
Adjust the cornstarch in the sauce to achieve the desired thickness. A thicker sauce will cling to the chicken better.
Spice Level
Control the spice level by adjusting the amount of chili flakes or chili paste added to the sauce. Taste and adjust as you go.
Freshness
Serve immediately after cooking to prevent the chicken from becoming soggy. The sauce is best freshly made as well.
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