General Tso's Chicken
Ingredients
| Milk: No | Eggs: No |
| Fish: No | Crustacean: No |
| Tree nuts: No | Wheat: Yes |
| Peanuts: No | Soybeans: Yes |
| Sesame: No |
About the Dish
General Tso's Chicken (also known as Zuo Gongji) originated in 1952, created by Hunan-born chef Peng Changgui in Taiwan. In order to cater to Western tastes, Peng deep-fried large chunks of chicken until golden and slightly charred, then stir-fried them with a special sauce to create this new dish.
Later, the dish gained widespread fame after being sampled and praised by former U.S. Secretary of State Henry Kissinger at Peng Yuan Restaurant. After being covered by media outlets such as The Washington Post and The New York Times, it gradually became known as the 'top dish' of Chinese cuisine in the eyes of Americans. With its crispy exterior, tender interior, vibrant color, and delicious flavor, General Tso’s Chicken has become one of the iconic representations of Chinese cuisine internationally.
How to Cook
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Tip: To suit different taste preferences, reduce the sauce by about 1/3 for Chinese diners to maintain a crispier texture for the chicken. On the other hand, American diners generally prefer a richer and saucier flavor
