Dish · chinese
General Tso's Chicken
Fried, battered chicken thigh chunks tossed in a glossy sweet, tangy, and mildly spicy soy-vinegar-sugar sauce.
Where it comes from
The dish was created by Hunanese chef Peng Chang-kuei in Taiwan in the 1950s; he later introduced a sweeter version in New York. The Qing dynasty general it is named for had no connection to it.
What cooks argue about
Cooks argue over how sweet versus spicy the glaze should be: Peng's original leaned savory with little sugar, while the common American version is much sweeter.
Versions
Nobody has published a general tso's chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh boneless
cornstarch
rice vinegar
garlic