Chinese Takeout Review: Crab Rangoon and General Tso's Chicken

Pro tips

• Crab Rangoon filling should be chilled before wrapping to prevent the cream cheese from melting through the wonton wrapper during frying.
• General Tso's Chicken achieves best texture when the chicken is cut into uniform bite-sized pieces so it cooks evenly and absorbs the sauce.
• Both dishes are best enjoyed immediately after cooking—Crab Rangoon loses crispness quickly and General Tso's sauce thickens as it cools.

Substitutions

• Canned crab → imitation crab or cooked shrimp (lighter flavor, more budget-friendly)
• Wonton wrappers → phyllo sheets or egg roll wrappers (different texture, requires adjusted cooking time)

Storage & make-ahead

Both dishes are best eaten fresh. Leftover Crab Rangoon can be refrigerated up to 2 days and recrisped in a 350°F oven for 5 minutes; General Tso's Chicken keeps 3–4 days refrigerated and reheats well in a skillet over medium heat.

What is Crab Rangoon?

Crab Rangoon is a Chinese-American appetizer of wonton wrappers filled with crab meat and cream cheese, typically deep-fried until crispy and served with sweet and sour sauce.

What does General Tso's Chicken taste like?

General Tso's Chicken is a sweet and savory dish with tender chicken in a tangy, slightly spicy sauce made with soy sauce, vinegar, and chili peppers, often served over rice.

Are these dishes authentic Chinese?

Both Crab Rangoon and General Tso's Chicken are American-Chinese creations developed to suit Western palates, not traditional dishes from China.

Can you make Crab Rangoon at home?

Yes, Crab Rangoon can be made at home by filling wonton wrappers with canned crab and cream cheese, then frying or baking until golden and crispy.