General Tso's chicken is a well-known Chinese-American dish, frequently found in U.S. restaurants but seldom eaten in China. The dish originated in Taiwan when Hunanese chef Peng Chang-kuei sought to create a meal that appealed to an American admiral. Although it aimed to cater to American tastes, the dish initially maintained Hunanese culinary techniques. Over time, it evolved into a heavily battered, deep-fried version characterized by complex flavors, becoming a dominant item on American Chinese menus.
General Tso's chicken is a Chinese-American dish not commonly eaten in China; it was first produced in Taiwan by Hunanese chef Peng Chang-kuei to suit the tastes of an American admiral.
Despite the desire to appeal to the admiral's American palate, the original dish largely stuck to Hunanese technique and tradition, representing a stark contrast to its modern version.
The dish became a staple in American Chinese cuisine, heavily battered and deep-fried, incorporating sweet, salty, sour, and spicy flavors, deviating significantly from its original presentation.
Chef Peng Chang-kuei, born in 1919 in Changsha, Hunan, rose to culinary fame post-World War II and was known for creating dishes that appealed to American tastes.
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