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Serious Eats: Fuchsia Dunlop's General Tso's Chicken (302 words) |
 | NOTES General Tso's chicken is the creation of Hunan-born chef Peng Chang-kuei, who cooked under one of the most prestigious chefs of his generation. |
| Peng fled Mao's China to Taiwan in 1949 and continued cooking there, where he invented General Tso's chicken in the '50s, though it was much different from the sweet version most non-Hunanese Westerners are familiar with, being more sour and hot, as in keeping with its origins. |
| the chicken was nicely crisp from the cornstarch, and the sauce was sticky and had decent heat. |
| General Tso's Chicken | Dave's Cave (349 words) |
| Traditionally this dish is made with chicken thigh meat, but I find it is just as tasty using breast if it is what I have on hand. |
| Gush it around a bit to make sure that the chicken is throughly coated then set it aside for at least 15 minutes. |
| Pull the pieces of chicken out of the marinade with tongs one at a time, and dust them by giving the small strainer full of corn starch over them. |
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