Emily Carter
General Tso's chicken is a popular Chinese-American dish that combines sweet, savoury, spicy, and tangy flavours with crispy Chinese chicken bites. The dish is said to originate from the Hunan province of China and is named after a well-respected Chinese military leader, General Tso. The dish is also known by many alternative names, mostly replacing Tso with a different surname, such as General Tao's chicken. Two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claimed to have invented the dish.
| Characteristics | Values |
|---|---|
| Names | General Tso's Chicken, General Ching's Chicken, General Tao Chicken |
| Inventors | Peng Chang-kuei, T.T. Wang |
| Origin | Hunan Province, China |
| Type of Dish | Chinese-American, Sweet, Spicy, Crispy, Savoury, Tangy, Saucy, Juicy, Fried Chicken |
| Ingredients | Chicken, Cornflour/Cornstarch, Oil, Garlic, Ginger, Pepper Flakes, Soy Sauce, Rice Vinegar, Sambal Oelak, Oyster Sauce, Ketchup, Fish Sauce, Sugar, Orange Zest, Hoisin Sauce, Red Chilli Pepper Flakes, Broccoli, Rice, Green Onions, Salad, Greens, Steamed Rice, Jasmine Rice, Basmati Rice |
| Nutrition per Serving | Calories: 465cal (23%), Carbohydrates: 22g (7%), Protein: 32g (64%), Fat: 28g (43%), Saturated Fat: 14g (88%), Cholesterol: 143mg (48%), Sodium: 974mg (42%), Potassium: 446mg (13%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 110IU (2%), Vitamin C: 1mg (1%), Calcium: 26mg (3%), Iron: 2mg (11%) |
| Storage | Will keep in the fridge for up to 5 days |
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What You'll Learn
The history of General Tso's chicken
General Tso's chicken is a sweet, savoury, spicy, and tangy Chinese-American dish with crispy fried chicken bites. It is a popular Chinese takeout option in the United States, Australia, and other countries. The dish is named after Zuo Zongtang (Tso Tsung-t'ang), a Qing dynasty statesman and military leader from Hunan Province. However, Chef Eileen Yin-Fei Lo speculates that the name may be a reference to the homophone "zongtang", meaning "the hall of ancestors".
The dish was likely first cooked in a restaurant in Taiwan in the 1950s by Peng Chang-kuei, a chef from Hunan Province. Peng was a well-known and talented chef who orchestrated grand banquets for the Chinese Nationalist government until they were overthrown by Mao Zedong's Communists in 1949. Peng claimed to have served General Tso's chicken during a three-day state banquet for Admiral Arthur W. Radford of the US Navy in 1952. According to US diplomatic records, Radford visited Taiwan in June 1953. Another story suggests that Peng improvised the dish for Chiang Ching-kuo, the son of President Chiang Kai-shek, when he visited Peng's restaurant and he had run out of ingredients.
Peng introduced General Tso's chicken to the United States when he opened his restaurant, Uncle Peng's Hunan Yuan, in New York City in 1973. He made the dish a house specialty despite its commonplace ingredients. A review of Uncle Peng in 1977 described their General Tso's chicken as a "stir-fried masterpiece, sizzling hot both in flavor and temperature". However, when Peng opened a restaurant in Hunan in the 1990s, the locals found the dish too sweet, and it quickly closed.
There is another claim to the creation of the dish by T. T. Wang, a Chinese immigrant chef. Wang introduced the dish under the name "General Ching's chicken", which still appears on some menus. Wang helped to popularize spicy Sichuan cuisine in the United States and is credited with adding a crispier batter to the chicken and making the sauce sweeter. When Peng opened his New York City restaurant, he was surprised to find that New Yorkers were already eating his dish, albeit in a sweeter, fried version.
General Tso's chicken is typically made with chicken pieces that are breaded and tossed in a tangy sauce. The chicken is usually cut into 1-inch cubes, tossed in cornstarch or cornflour, and fried until golden brown. The sauce is made by sauteing garlic, ginger, and pepper flakes, and then simmering with the other ingredients until thickened. The dish is often served with steamed rice and steamed broccoli.
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The chefs behind the dish
There is some debate about the origins of General Tso's chicken, with two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claiming to have invented the dish.
Peng Chang-kuei, a chef from Hunan who later worked in Chongqing and Taipei, introduced the dish in 1973 when he opened the restaurant "Uncle Peng's Hunan Yuan" on East 44th Street in New York City. Peng claimed that his restaurant was the first in New York City to serve General Tso's chicken. He recalled in 2008 that he created the dish in 1952 when he was invited by the Republic of China Navy to be in charge of a three-day state banquet for Admiral Arthur W. Radford. Peng claimed that General Tso's chicken was served on the third day of the banquet. However, when Peng introduced the dish to locals in Hunan in the 1990s, they found it too sweet, and his restaurant quickly closed.
Another chef, T.T. Wang, also claimed to have invented General Tso's chicken in 1972. Wang introduced the dish under the name "General Ching's chicken," which still occasionally appears on menus. Michael Tong, the owner of New York's Shun Lee Palaces, where Wang worked, claimed that his restaurant was the first in the country to serve Hunanese cuisine and that General Tso's chicken was one of the four dishes they offered.
It is worth noting that the dish is named after Zuo Zongtang (Tso Tsung-t'ang), a 19th-century Qing dynasty statesman and military leader from Hunan Province. Chef Eileen Yin-Fei Lo, however, speculated that the name may not be a direct reference to Zuo Zongtang but rather to the homophone "zongtang," meaning "the hall of ancestors."
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Ingredients and recipe
General Tso's chicken is a Chinese-American dish of fried chicken pieces that are breaded and tossed in a tangy sauce. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader from Hunan Province.
The ingredients and recipe for General Tso's chicken are as follows:
Ingredients:
- Chicken thighs, boneless and skinless, cut into 1-inch cubes
- Cornstarch or cornflour
- Oil for frying (such as sesame oil or another neutral oil)
- Garlic
- Ginger
- Red pepper flakes or chilli paste
- Light soy sauce
- Rice vinegar
- Brown sugar
- Hoisin sauce
- Chicken stock
Optional Ingredients:
- Salt and pepper to season the chicken
- Chicken soup base/bouillon
- Dried red chillies
- Fresh ginger and garlic (instead of powdered)
Recipe:
- Cut the chicken into 1-inch cubes.
- Toss the chicken with cornstarch or cornflour, tapping off any excess.
- Preheat a non-stick skillet with oil.
- Cook the chicken in batches, sauteeing until golden on all sides and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, sautee garlic, ginger, and red pepper flakes (or chilli paste) until fragrant.
- Combine all the ingredients for the sauce (soy sauce, rice vinegar, brown sugar, hoisin sauce, chicken stock, and cornflour/cornstarch) and whisk to mix.
- Add the sauce to the pan and bring it to a simmer, stirring occasionally.
- Return the chicken to the pan and toss to coat evenly in the sauce.
- Serve immediately with steamed rice and steamed broccoli, or a fresh salad or leafy greens on the side.
Tips:
- Chicken thighs are recommended for the most flavour and juiciness, but chicken breast can also be used.
- The chicken can be shallow-fried or deep-fried, depending on your preference.
- The sauce can be adjusted to your taste, with more or less red pepper flakes or chilli paste added for spice.
- Fresh ginger and garlic are recommended for the best flavour.
- The dish can be stored in the fridge for up to 5 days and reheated, but the chicken may not stay crispy.
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Nutritional value
General Tso's chicken is a sweet, savoury, and spicy dish with crispy Chinese chicken bites. It is a popular Chinese-American dish that is said to have originated in Hunan Province, China, and was named after a well-respected Chinese military leader, General Tso or Zuo Zongtang.
General Tso's chicken is a nutritionally dense dish. The nutritional value of General Tso's chicken can vary depending on the ingredients used and the cooking methods employed. The nutritional information provided here is based on a recipe found online and may not be representative of all variations of the dish.
One serving of General Tso's chicken, excluding rice and assuming all the sauce is consumed, contains approximately 465 calories. It provides 22 grams of carbohydrates, including 1 gram of fibre and 10 grams of sugar. In terms of macronutrients, it offers 32 grams of protein and 28 grams of total fat, including 14 grams of saturated fat.
The dish also contributes to the daily intake of certain vitamins and minerals. It provides 143 milligrams of cholesterol, 974 milligrams of sodium, and 446 milligrams of potassium. Additionally, it supplies small amounts of Vitamin A, Vitamin C, Calcium, and Iron, with values of 110 IU, 1 mg, 26 mg, and 2 mg, respectively.
It is worth noting that the nutritional profile of General Tso's chicken can be influenced by the cooking methods and ingredients used in different recipes. For example, the type of oil used for frying and the amount of sugar or salt added can affect the dish's fat, sugar, and sodium content.
When reheating leftovers, it is recommended to add a small amount of water to thin out the sauce, as this can affect the overall nutritional composition, particularly the calorie and macronutrient distribution.
Overall, General Tso's chicken offers a good balance of macronutrients and provides a moderate amount of calories, making it a filling and satisfying dish. However, it is important to consider the nutritional information in the context of individual dietary needs and daily calorie requirements.
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Variations and alternatives
General Tso's chicken, also known as General Tao chicken, is a Chinese-American dish of crispy fried chicken pieces in a sweet, savoury, and spicy sauce. The dish is named after Zuo Zongtang, a 19th-century military leader from Hunan Province.
There are several variations and alternatives to General Tso's chicken, arising from different claims of its invention and adaptations to suit different tastes and cooking methods. Here are some of the notable variations and alternatives:
- Chef Variations: Two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claimed to have invented General Tso's chicken. Peng introduced the dish in New York City in the 1970s, while Wang claimed to have created it in 1972. Wang's version, known as "General Ching's Chicken," is still found on some menus. Peng's recipe may have differed slightly, and when he introduced it in Hunan, locals found it too sweet.
- Restaurant Adaptations: Restaurants often adapt the dish to their own recipes and tastes. For example, Shun Lee Palaces in New York claims to be the first restaurant to serve General Tso's chicken, attributing it to chef T.T. Wang. Additionally, some restaurants may offer a less spicy version or adjust the sweetness to suit their clientele.
- Cooking Method Variations: General Tso's chicken can be cooked using different methods, such as deep-frying, stir-frying, or pan-frying. Some recipes call for double frying the chicken for extra crispiness. The chicken is typically coated in cornflour/cornstarch or a batter before frying, impacting the final texture.
- Sauce Variations: The signature sauce of General Tso's chicken is a key component, and chefs and home cooks may adjust its ingredients to suit their taste. Common variations include adjusting the amount of sugar, using honey, or adding orange marmalade for sweetness. The spice level can be modified by increasing or decreasing the amount of chilli, red pepper flakes, or ginger. Soy sauce is a key ingredient, and variations include using light soy sauce, dark soy sauce, or a combination of both. Other ingredients like hoisin sauce, fish sauce, or ketchup may be added for unique flavours.
- Side Dish Alternatives: While General Tso's chicken is often served with steamed rice (white or jasmine) and steamed broccoli, there are alternative side dishes. Some people serve it with salad, such as a pear and pomegranate salad or ginger-lemon carrots. It can also be accompanied by leafy greens or steamed greens with an Asian sesame dressing.
- Similar Dishes: There are similar dishes to General Tso's chicken that are worth mentioning, such as Peking-Style Chicken and House Special Crispy Chicken, found on some restaurant menus. Additionally, the popular Orange Chicken and Sesame Chicken dishes share similarities in style and flavours.
These variations and alternatives showcase the versatility and popularity of General Tso's chicken, allowing people to adapt the dish to their preferences and creativity while enjoying the signature sweet and spicy flavours.
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Frequently asked questions
General Tso's chicken is a Chinese-American dish that features deep-fried chicken tossed in a sticky glaze made with garlic, sugar, soy sauce, and chiles.
General Tso's chicken is made by coating chicken pieces with cornstarch, frying them, and then tossing them in a sauce made with garlic, sugar, soy sauce, and chiles.
General Tso's chicken and General Tao's chicken are the same dish. The dish is known by many alternative names, mostly replacing Tso with a different surname.
Two Chinese chefs, Peng Chang-kuei and T.T. Wang, each claimed to have invented General Tso's chicken. The dish is named after Tso Tsung-tang, a 19th-century military leader from Hunan Province.
General Tso's chicken is a combination of sweet, savoury, spicy, and tangy flavours.
