Sophie Bennett
General Tso's chicken is a sweet and spicy deep-fried chicken dish that is said to have been created by Chef Peng Chang-kuei in Taiwan in 1955. The dish was named after Tso Tsung-t'ang (now usually transliterated as Zuo Zongtang), a formidable nineteenth-century general from Hunan Province. Over the years, the dish has become extremely popular, especially in the United States, and has come to be known by various alternative names, including General Ching's chicken, Governor Tso's chicken, General Gao's chicken, and many others.
| Characteristics | Values |
|---|---|
| Names | General Tso's chicken, General Ching's chicken, Governor Tso's chicken, General Tao's chicken, General Gao's chicken, General Tsao's chicken, General Tong's chicken, General Tang's chicken, General T's Chicken, General Cho's chicken, General Chow's chicken, General Chai's chicken, General Joe's Chicken, T.S.O |
| Origin | There are competing claims that the dish was invented by chefs Peng Chang-kuei and T.T. Wang |
| Named After | Qing dynasty statesman and military leader Zuo Zongtang (Tso Tsung-t'ang) |
| Description | Deep-fried nuggets of boneless chicken tossed in sweet-spicy sauce and served on a bed of broccoli |
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What You'll Learn
Who created General Tso's chicken?
General Tso's chicken is a sweet and spicy deep-fried chicken dish. The dish was named after Zuo Zongtang (Tso Tsung-t'ang), a Qing dynasty statesman and military leader from Hunan Province. However, General Tso had nothing to do with the creation of the dish, and he likely never ate anything similar to it.
There are two Chinese chefs, Peng Chang-kuei and T.T. Wang, who each claimed to have invented General Tso's chicken. Peng Chang-kuei was a banquet chef for the Chinese Nationalists. He fled to Taiwan with them after their 1949 defeat by Mao Zedong's Communists. He created the dish in the 1950s and brought it to the United States when he immigrated to New York in 1973. Peng claimed that his restaurant, Uncle Peng's Hunan Yuan, was the first in New York City to serve Tso's chicken. He made it the house specialty despite the dish's commonplace ingredients.
Peng recalled that in 1952, he was invited by the Republic of China Navy to be in charge of a three-day state banquet during Admiral Arthur W. Radford's visit to Taiwan. Peng claimed that Tso's chicken was served on the third day of the banquet. According to U.S. diplomatic records, Radford's visit took place from June 2-6, 1953.
The second story was proposed by Taiwanese food writer Zhu Zhenfan in 2009. He claimed that Chiang Ching-kuo, the son of President Chiang Kai-shek, paid a late visit to Peng's restaurant when Peng ran out of ingredients. Peng improvised and served him General Tso's chicken.
T.T. Wang introduced the current General Tso's chicken recipe, where the meat is crispy fried, under the name "General Ching's chicken". This name still appears on some menus, although the identity of General Ching is unclear.
New York's Shun Lee Palaces, located at 155 E. 55th St. and 43 W. 65th St., also claims that it was the first restaurant to serve General Tso's chicken and that it was invented by T.T. Wang in 1972. Michael Tong, the owner of Shun Lee Palaces, said, "We opened the first Hunanese restaurant in the whole country, and the four dishes we offered you will see on the menu of practically every Hunanese restaurant in America today. They all copied from us."
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Why is it named General Tso's chicken?
General Tso's chicken is a sweet and spicy deep-fried chicken dish. It is named after Zuo Zongtang (also known as Tso Tsung-t'ang), a Qing dynasty general and statesman from Hunan Province.
There are several theories as to why the dish was named after the general. One theory suggests that the general himself enjoyed eating the dish. Another theory speculates that the name "Zongtang" was not a reference to the general, but rather to the homophone "zongtang", meaning "the hall of the ancestors".
Chef Peng Chang-kuei is often credited with creating General Tso's chicken in Taiwan in the 1950s. Peng himself claimed that he invented the dish for a banquet welcoming the chairman of the Joint Chiefs of Staff in 1955. He named it after the Hunanese war hero, Zuo Zongtang, who is well-known in Hunan, even though the dish is not. Peng described the dish as "typically Hunanese—heavy, sour, hot, and salty", differing from the sweeter American version.
When Peng brought the dish to New York in the 1970s, it was adapted to suit American tastes, becoming sweeter and less spicy. Another chef, T.T. Wang, also claimed to have invented General Tso's chicken, and it is believed that he may have been responsible for crisping and sweetening the dish.
General Tso's chicken has become one of the most popular Chinese dishes in America, despite being relatively unknown in Hunan itself. Its journey from Taiwan to New York and its adoption into the American culinary landscape is a fascinating example of cultural exchange and adaptation.
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What is the original recipe for General Tso's chicken?
General Tso's chicken is a Chinese-American dish named after the 19th-century military leader Tso Tsung-t'ang. It is a sweet and spicy deep-fried chicken dish.
There are several stories about the origins of the recipe. One story attributes the creation of the dish to Peng Chang-kuei, who introduced it to New York in 1973. Peng claimed that he invented the dish sometime in the 1950s, and that it was originally prepared without sugar, but he altered the recipe when he "began cooking for non-Hunanese people in the United States". Peng's recipe included rice vinegar and brown sugar in the sauce.
Another story suggests that the dish was invented by T. T. Wang, a Chinese immigrant chef, in 1972. Wang's recipe was spicy rather than sweet and spicy, and was likely adapted to suit the tastes of Americans.
The original recipe for General Tso's chicken is difficult to pinpoint, as it has evolved over time and has been adapted by various chefs. However, the dish typically consists of crispy, twice-fried breaded chicken pieces in a sweet and sticky glaze made with garlic, sugar, soy sauce, and chiles. The chicken is usually served with steamed broccoli and white rice, and garnished with sliced green onions.
When preparing the dish, it is important to use a non-stick pan to prevent the chicken from sticking and to ensure that the coating remains intact. It is also recommended to cook the chicken in small amounts or use a very large pan to avoid overcrowding.
Some variations of the recipe include adding chicken soup base or bouillon to the sauce, as well as dried red chiles for extra spice. Others suggest using bone-in, skin-on chicken thighs and adjusting the flour and cornstarch ratio to create a crispier texture.
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How did General Tso's chicken become popular?
General Tso's chicken is a sweet and spicy deep-fried chicken dish. The dish was named after Zuo Zongtang, a Qing dynasty statesman and military leader from Hunan Province. It is believed that the dish was invented in New York in the 1970s by a Chinese immigrant chef, T.T. Wang, who claimed that he created it in 1972. However, another chef, Peng Chang-kuei, also asserted that he originated the recipe sometime in the 1950s or earlier.
In 1973, Peng opened his first restaurant on 44th Street in New York, introducing Hunanese cuisine to the United States. His cooking attracted the attention of officials at the nearby United Nations HQ, including the American Secretary of State, Henry Kissinger, who frequented the restaurant and helped bring Hunanese food to public notice. Peng claimed that his restaurant was the first in New York City to serve Tso's chicken, and he made it his specialty despite the dish's commonplace ingredients. A review of his restaurant in 1977 mentioned that their "General Tso's chicken was a stir-fried masterpiece, sizzling hot both in flavor and temperature."
There are two stories explaining how Peng created the dish when he worked in Taipei before bringing it to New York. Both stories are connected to Peng's associations with senior Kuomintang politicians in Hunan, Chongqing, and Taiwan. The first story comes from Peng himself, who recalled that in 1952, he was invited by the Republic of China Navy to oversee a three-day state banquet during Admiral Arthur W. Radford's visit to Taiwan. Peng claimed that Tso's chicken was served on the third day of the banquet. However, U.S. diplomatic records indicate that Radford's visit took place from June 2-6, 1953. The second story, proposed by Taiwanese food writer Zhu Zhenfan in 2009, suggests that Peng improvised the dish for Chiang Ching-kuo, the son of President Chiang Kai-shek, when he arrived at Peng's restaurant late, and he had run out of ingredients.
General Tso's chicken gained popularity in the United States, especially in the eastern regions, and became synonymous with Hunanese cuisine. However, it is interesting to note that the dish is virtually unknown in Hunan itself. When chefs and food writers from Hunan began to travel abroad for cooking demonstrations in the 1990s, they included General Tso's chicken on their menus, contributing to its spread and recognition as a "traditional" Hunanese dish.
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How is General Tso's chicken made today?
General Tso's chicken, also known as General Zuo's chicken, is a sweet and spicy deep-fried chicken dish. The dish is named after Zuo Zongtang, a formidable nineteenth-century general from Hunan province. While the exact origins of the dish are disputed, it is believed to have been created by Chinese chef Peng Chang-kuei sometime in the 1950s.
Peng introduced the dish to the United States in 1973 when he opened his first restaurant on 44th Street in New York City. The dish quickly gained popularity, and Peng claimed that it became a favourite of American Secretary of State, Henry Kissinger.
The original General Tso's chicken was Hunanese in taste, featuring heavy, sour, hot, and salty flavours without any sugar. However, when Peng began cooking for non-Hunanese people in the United States, he altered the recipe to make it sweeter and more appealing to American tastes. This adapted version of the dish became widely popular and has now become the standard recipe for General Tso's chicken.
The dish typically consists of lightly battered chicken pieces stir-fried and coated in a sweet and sour chilli sauce. It is often served with steamed rice or vegetables. While General Tso's chicken is now a well-known dish in the eastern United States, it is rarely found in Hunan, where it is considered too sweet for the local palate.
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Frequently asked questions
General Gao's chicken, General Ching's chicken, General Gau's chicken, Governor Tso's chicken, General T's chicken, and many others.
General Tso, or Zuo Zongtang, was a Qing dynasty general and statesman from Hunan Province, China. He was born in 1812 and died in 1885.
The dish was invented by Chef Peng Chang-kuei in Taiwan in 1955, although some sources claim it was invented by T.T. Wang in 1972.
Chef Peng named the dish after General Tso, a war hero from his home province of Hunan. The dish was likely not a favorite of the general, as it was modified to suit American tastes and includes sugar, which is not typically used in Hunan cuisine.
No, it is considered "Chinese-inspired." While the dish was invented by a Chinese chef, it was modified to suit American tastes and is now being adopted as a "traditional" dish by some Hunan chefs.
