General Tso’s chicken is a sweet, crispy chicken dish that is served in North American Chinese restaurants. It features deep-fried chicken that is tossed in a sticky, savory sauce containing soy sauce, vinegar, sugar, garlic, chili peppers, and other seasonings. The dish was virtually unknown in China until its popularity grew in the United States. So what are the origins of this iconic Chinese-American dish?
When and where did General Tso’s chicken originate?
The origins of General Tso’s chicken are murky and contested. The dish is named after Zuo Zongtang (also romanized as Tso Tsung-t’ang), a 19th century Qing dynasty statesman and military leader who quashed several rebellions. However, there is no dish in China actually named after him. Food historians trace the likely origins to Taiwanese chef Peng Chang-kuei, who fled to Taiwan after the Chinese Civil War in 1949.
In the 1970s, Peng opened a restaurant in New York City called Peng’s. As the story goes, he was challenged by a customer to make a dish that would appeal to Western palates using common Chinese ingredients. Drawing inspiration from Zuo Zongtang’s name and his home province of Hunan, known for spicy cuisine, he developed General Tso’s chicken. The sweet yet spicy deep-fried chicken was a big hit. Peng brought the dish back with him to Taiwan, where it was also popularized as “General Tso’s chicken.”
Key dates
- 1870s – General Zuo Zongtang lived and served as a military leader
- 1949 – Chef Peng Chang-kuei fled China to Taiwan after the Communist revolution
- Early 1970s – Peng opened restaurant Peng’s in NYC and reportedly invented General Tso’s chicken
- 1982 – First General Tso’s chicken cookbook published in Taiwan, showing its popularity
In the 1980s, the dish made its way back to mainland China and spread through American Chinese restaurants. The name recognition associated with General Tso from his military campaigns likely helped popularize the dish in the US. Now it is firmly part of American Chinese cuisine, though still not authentically Chinese.
What are the standard ingredients in General Tso’s chicken?
There are many variations on General Tso’s chicken, but the dish is typically made with the following core ingredients:
- Chicken – Boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- Cornstarch – Used to coat the chicken for frying and create a crispy texture
- Vegetable oil – For deep-frying the chicken at high heat
- Ginger and garlic – Provides a aromatic base for the sauce
- Chili peppers – Dried chilies and chili paste give the sauce its signature spicy kick
- Soy sauce – For umami and color
- Rice vinegar – Helps balance and brighten the sauce
- Sugar – Adds sweetness to balance the other flavors
- Sesame oil – Adds nutty aroma and flavor
- Cornstarch slurry – Thickens the sauce so it coats the chicken
The chicken is fried and then tossed in the quick-prepared sweet and spicy sauce. The dish may be garnished with scallions or sesame seeds and served with steamed white rice on the side.
What is the traditional preparation method?
To make the original General Tso’s chicken, the ingredients are prepared using the following basic steps:
- Cut chicken into 1-inch chunks and coat with cornstarch.
- Heat 1-2 inches oil in wok over high heat. Fry chicken in batches until crispy and golden brown.
- Drain fried chicken on paper towels. Remove oil from wok.
- Add garlic, ginger, chili peppers and stir briefly until aromatic.
- Add soy sauce, vinegar, sugar, and other sauce ingredients. Bring to a simmer.
- Mix cornstarch with water to make a slurry. Add to sauce to thicken.
- Add fried chicken and toss until well coated in sauce.
- Garnish with scallions or sesame seeds if desired.
- Serve with steamed rice.
The key steps are velveting the chicken in cornstarch for extra crunch, frying at high heat, and tossing the fried chicken in the quick sauce to coat. This gives you the classic crispy outside and tender, juicy chicken inside covered in the savory-sweet sauce.
How does General Tso’s chicken vary in China vs. America?
There are some notable differences between General Tso’s chicken served in America compared to adaptations in China and Taiwan:
General Tso’s Chicken in America | General Tso’s Chicken in China/Taiwan |
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The Americanized version caters more to the Western palate’s preference for sweet flavors. It uses more sugar to create a thick, sticky sauce that heavily coats the chicken. In China and Taiwan, the dish allows the natural chicken flavor to shine through more, with a lighter spicy sauce. The vegetables also differ, with broccoli commonly paired in the US.
What are some common variations?
There are many different regional and personal twists on General Tso’s chicken found across Chinese restaurants in America. Some popular variations include:
- Protein – Shrimp, tofu, or mixed meats like chicken and shrimp
- Vegetables – Broccoli, snap peas, water chestnuts, or baby corn added
- Sauce ingredients – Oyster sauce, hoisin sauce, sesame oil, rice wine, etc.
- Spice level – Amount of ginger, garlic, and chili peppers adjusted
- Sweetness – More or less sugar added to suit different tastes
- Thickness – Sauce made thicker or thinner as desired
Restaurants may offer diners the choice between white or dark chicken meat. The vegetable additions provide extra nutrition, color, and crunch. The sauce can be adapted endlessly to make it more savory, spicy, or sweet as preferred. But the basic combination of crispy fried chicken in a flavorful sauce remains at the heart of the dish.
What are some common cooking methods?
While General Tso’s chicken is most iconic when fried, there are some other cooking methods used to put a healthy spin on the dish:
Baked
The chicken is coated in cornstarch then baked in the oven until cooked through and turning golden. The sauce is prepared separately and tossed with the baked chicken.
Grilled
Chicken pieces are seasoned and grilled until char marks appear. The sauce coats the grilled chicken for added flavor.
Stir-fried
The chicken is stir-fried in a wok with oil instead of deep-fried. This reduces the oil needed while still cooking quickly at high heat.
Slow cooker
Chicken and sauce ingredients are combined in a slow cooker and cooked on low heat for tender, falling-off-the-bone chicken.
While baking, grilling, or stir-frying may be healthier, deep-frying creates the signature crispy texture that many people crave in the original dish.
What are some key tips for an authentic version?
Here are some top tips for making restaurant-quality General Tso’s chicken at home:
- Use boneless dark chicken thighs for tender, juicy meat that holds up to frying.
- Coat chicken pieces evenly in cornstarch for a super crispy crust.
- Fry chicken in batches at 350°F for even cooking with no overcrowding.
- Let oil return to temperature between batches for best results.
- Combine sauce ingredients like ginger, garlic, soy sauce, vinegar, and chilies.
- Quickly stir-fry aromatics then simmer sauce briefly to develop flavors.
- Toss fried chicken in sauce to evenly coat.
- Finish with a sprinkle of minced scallions and sesame seeds.
- Serve with steamed white rice to balance the flavors.
Getting the chicken extra crispy on the outside while keeping it moist inside is the key. Letting the sauce reduce slightly to thicken produces a nice clingy coating on the chicken.
What are some common mistakes to avoid?
It’s easy to end up with soggy or boring General Tso’s chicken if some simple mistakes are made:
- Not frying at a high enough temperature to crisp the chicken.
- Overcrowding chicken in the fryer so it steams vs. fries.
- Skipping the step of blotting fried chicken dry on paper towels.
- Using so much sauce that it makes the chicken soggy.
- Adding sauce ingredients haphazardly without simmering to meld flavors.
- Skipping the cornstarch slurry to properly thicken the sauce.
- Adding too much sugar and no other flavors so sauce is one-note sweet.
- Using boring boneless skinless chicken breasts that dry out easily.
Pay attention to the frying temperature, sauce thickness, and balance of flavors to get restaurant-worthy results. Properly crisped, sauced chicken over rice is hard to resist!
What are some fun recipe variations and twists?
Once you master the classic, try spicing up your General Tso’s chicken with fun new flavors:
- Szechuan Style – Add Szechuan peppercorns and red chilies for numbing heat.
- Kung Pao – Toast peanuts and mix into the sauce for crunchy Kung Pao chicken.
- Cashew – Garnish with roasted cashews for extra crunch.
- Pineapple – Add pineapple chunks for tropical sweetness.
- Vegetable – Mix in sautéed mushrooms, baby corn, water chestnuts, etc.
- Cauliflower – Bread and fry cauliflower florets for a low-carb version.
There are endless ways to customize General Tso’s chicken to your tastes. Serve it over fried rice or lo mein noodles for a complete Chinese-American meal.
What are some popular General Tso’s chicken recipes?
These are some of the most popular, highly-rated recipes for making General Tso’s chicken at home:
Traditional
This recipe from All Recipes stays true to the classic with a crispy, sticky sauce coating juicy chicken pieces. It’s a fan favorite!
Baked
For a healthier baked version, try Damn Delicious’s recipe that uses cornstarch and baking powder for perfectly crispy chicken without deep-frying.
Spicy
Serious Eats amps up the spice with more chili paste and red pepper flakes while keeping it balanced and flavorful.
Easy
This easy General Tso’s chicken recipe from Gimme Some Oven requires only 20 minutes of active cooking time for a fast weeknight dinner.
What are the healthiest ways to make it?
To lighten up General Tso’s chicken, try these healthy tweaks:
- Use boneless, skinless chicken breasts or thighs and trim any excess fat.
- Substitute cornstarch for higher-fiber whole wheat flour when dredging.
- Opt for baking, grilling or stir-frying instead of deep-frying.
- Cut back on oil by spraying pans or using a non-stick pan.
- Increase veggies like onions, peppers, broccoli, etc. for added nutrition.
- Flavor sauce with garlic, ginger, chili sauce instead of lots of sugar.
- Use reduced-sodium soy sauce.
- Serve with brown rice or quinoa instead of white rice.
- Garnish with scallions, cilantro, peanuts instead of heavy sauces.
Modifying the cooking methods and ingredients can help make General Tso’s chicken a bit healthier while keeping all the flavor you love.
What are the most important nutrients?
Here are some of the key nutrients found in General Tso’s chicken:
Nutrient | Benefits |
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Protein | Chicken provides protein for building muscle. Skinless chicken breast is one of the leanest proteins. |
Iron | Chicken liver and dark meat are high in iron, which carries oxygen in the blood. |
Zinc | Zinc supports a healthy immune system and wound healing. More concentrated in chicken dark meat. |
Vitamin A | promotes good vision and cell growth. Found in red bell peppers sometimes added. |
Vitamin C | Boosts immunity and antioxidant status. Provided by green bell peppers and broccoli. |
Chicken and veggies offer protein, vitamins and minerals. Go easy on heavily sweetened sauces to keep the dish balanced.
Conclusion
General Tso’s chicken has humble origins in Taiwan and China as Peng Chang-kuei’s adaptation of Hunanese flavors. The crispy fried chicken in a sticky ginger-chili sauce has become a beloved mainstay of American Chinese cuisine. While creative riffs and healthier versions abound, the original remains the crispiest, sauciest, most crave-worthy take on this Chinese restaurant favorite. Master the technique of velveting, frying, and saucing the chicken and you can recreate the magic of General Tso’s chicken at home anytime.