A general’s name, a New York legend, a flavour born far from home.
The ritual
General Tso's Chicken
1
Marinate & coat
Chicken is marinated in soy and egg, then coated in starch for a shattering crust.
2
Double-fry
Fried twice so it stays crunchy even once the sauce hits.
3
The sweet-spicy sauce
A glossy sauce of soy, garlic, ginger, vinegar, sugar and dried chilies.
4
Toss in the wok
The crisp pieces are tossed through the hot sauce in seconds.
5
Finish
Finished with spring onion, sesame and a few dried chilies.
A journey through time
General Tso's Chicken
XIX w.
General Zuo Zongtang
A 19th-century Hunanese general — who never tasted the dish later named for him.
lata 50.
Chef Peng
Chef Peng Chang-kuei creates the original, savoury version in Taiwan.
lata 70.
New York
The dish reaches New York and is sweetened for American tastes.
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Worldwide fame
Now one of the most-ordered Chinese-American dishes in the world.
Good to know
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A general’s name
Named after a commander who never ate it.
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Hunan roots
The original was hot and savoury — not sweet at all.
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An American twist
The sweet, sticky glaze is an American invention.
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Texture secret
Best from thigh meat: juicy inside, crisp outside.
Where it comes from
General Tso's Chicken — China
General Tso's Chicken is named after a 19th-century Chinese general, but was actually created in the 20th century by Chinese chefs and made famous in New York restaurants.
