General Tso’s Chicken is often considered a quintessential Chinese-American dish, but it was actually created in the United States in the 1970s by Chef Peng Chang-kuei. It's named after a famous Qing Dynasty general, Tso Tsung-tang, though it has no direct connection to the general.
In the 19th and 20th centuries, Chinese immigrants began adjusting traditional dishes to suit American tastes. This led to the creation of many beloved Americanized Chinese dishes, including General Tso’s Chicken.
Chef Peng Chang-kuei is credited with inventing General Tso’s Chicken in 1972. While his dish was initially aimed at American palates, it quickly became a staple of Chinese-American menus across the country.
General Tso’s Chicken features boneless, battered chicken pieces fried and coated in a sweet and savory sauce made with soy sauce, rice vinegar, sugar, and garlic, often garnished with green onions and dried chili peppers.
To recreate this dish, start by preparing the chicken by coating it in a mixture of cornstarch and flour, then deep-frying it until golden. For the sauce, mix soy sauce, vinegar, sugar, and garlic, and simmer until thickened.
Different regions and chefs have their unique takes on General Tso’s Chicken. Some versions add additional vegetables like bell peppers, carrots, or onions, while others may increase or decrease the spiciness.
Ensure the chicken is crispy by double frying it. Adjust the sweetness and spiciness levels of the sauce to your personal preference. Use fresh ginger and garlic to bring out the best flavors in the sauce.
General Tso’s Chicken is loved for its combination of flavors: sweet, salty, savory, and spicy. It has become a beloved comfort food, widely available in Chinese restaurants, making it an iconic part of American Chinese cuisine.
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