General Tso’s Chicken is a quintessential dish within the realm of Chinese-American cuisine that has captured the hearts (and appetites) of diners worldwide. This iconic dish, known for its crispy chicken pieces coated in a sweet, savory, slightly tangy, and subtly spicy sauce, is deeply rooted in the fusion of traditional Chinese cooking methods with the distinctly bold flavors preferred by American palates. What makes General Tso’s Chicken fascinating—beyond its addictive flavor—is the intriguing story behind its creation and rise to popularity.
Despite its widespread association with Chinese cuisine, General Tso’s Chicken is not commonly found in China itself and holds a unique place as a creation of the Chinese diaspora. Its conceptualization is often credited to chefs working in the United States during the mid-20th century who sought to adapt traditional Chinese culinary concepts to appeal to Western tastes. The dish is named after General Tso Tsung-t’ang, a 19th-century Chinese military leader, although there is no historical evidence connecting him to its invention. The name likely serves as an homage to Chinese culture, lending the dish a sense of authenticity and intrigue.
The contemporary version of General Tso’s Chicken that most people recognize today was popularized in New York City during the 1970s, thanks to celebrated Chinese chefs like Peng Chang-kuei. Chef Peng, a prominent Chinese-born chef who emigrated to Taiwan and later the U.S., is credited with creating an early version of the dish while experimenting with bold flavor combinations, crispy textures, and irresistible sauces. Over time, as this culinary innovation spread widely across American-Chinese restaurants, it evolved further, incorporating an even richer, sweeter sauce profile and a distinctly crispy preparation style.
In this home-friendly rendition of General Tso’s Chicken, the recipe stays true to the spirit of the original dish while introducing modern techniques to ensure ease of preparation without sacrificing bold, nostalgic flavors. Tender chicken thighs are marinated with soy sauce and rice vinegar, lending them a savory and slightly tangy undertone that supports their crispy exterior once fried. Meanwhile, the sauce—a balance of umami-rich soy sauce, sweet hoisin, a touch of sugar, and the zest of fresh ginger and garlic—clings to the chicken in glossy perfection.
The act of frying the chicken, while admittedly indulgent, gives the dish its trademark crunchy texture, allowing the sauce to envelop the pieces without losing their structure. However, for those seeking a slightly healthier alternative, the chicken can easily be baked and still yield a delightful outcome. Optional garnishes like sliced green onions and sesame seeds add freshness, nuttiness, and texture to complete the dish.
This recipe’s brilliance lies in its ability to capture the essence of Chinese-American cuisine: the seamless merging of cultural traditions with a focus on comfort and satisfaction. Whether you grew up ordering General Tso’s Chicken from your favorite takeout spot or are encountering this symbolic dish for the first time, it has an almost magical ability to evoke warmth and joy in every bite—a true testament to the global appeal of thoughtfully crafted food.
Asian-Inspired General Tso’s Chicken
Ingredients
Chicken
- 1 pound chicken thighs boneless, skinless, cut into 1-inch pieces
- 2 tablespoons soy sauce light
- 1 tablespoon rice vinegar
For Frying
- 1 cup cornstarch
- 2 cups vegetable oil for frying, or enough to fill a saucepan halfway
Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon ginger freshly grated
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 3 tablespoons (affiliate link)sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Optional Garnishes
- 2 sprig green onions sliced
- 2 tablespoon sesame seeds
Instructions
- In a large bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Let it marinate for about 15 minutes.
- Heat the vegetable oil in a deep saucepan over medium-high heat (180°C/350°F). Toss the marinated chicken pieces in cornstarch, ensuring they are well-coated.
- Fry the chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- In a separate pan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing until aromatic, about 1 minute.
- Stir in soy sauce, hoisin sauce, sugar, and rice vinegar. Simmer for 2-3 minutes, then add the cornstarch mixture to thicken the sauce. Continue stirring until the sauce is smooth and glossy.
- Toss the fried chicken pieces in the sauce until well-coated. Remove from heat and serve immediately.
