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.
Nobody has published a general tso's chicken recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.