General Tso's chicken

General Tso's chicken is a cherished dish in North American Chinese restaurants, celebrated for its sweet and deep-fried appeal. Despite its name, there is no genuine connection to the Qing dynasty statesman Zuo Zongtang. The origins of this dish remain somewhat enigmatic, with several stories circulating.

One widely accepted story credits chef Peng Chang-kuei, who adapted traditional recipes to suit non-Hunanese tastes. Another account attributes the creation of the dish to Chinese immigrant chef T. T. Wang, who is said to have invented it in 1972.

The recipe for General Tso's chicken typically includes a combination of soy sauce, rice wine, vinegar, sugar, cornstarch, chili peppers, garlic, egg, broccoli, and, of course, chicken. There are regional variations as well; for instance, the Taiwanese version is less sweet and places a greater emphasis on chicken skin and soy sauce.

From a nutritional standpoint, a serving of General Tso's chicken from a restaurant can be quite substantial. It generally contains around 1,300 calories, 11 grams of saturated fat, 3,200 milligrams of sodium, and 300 milligrams of cholesterol. The dish usually features about 4 ounces of chicken thigh meat, which provides protein and essential nutrients such as niacin, vitamin B6, phosphorus, and zinc.

General Tso's chicken has even been featured in documentaries and articles, highlighting its intriguing history and its role in the evolution of Chinese-American cuisine.