General Tso's chicken from the Chinese imperial palace

History and Origin of General Tso's Chicken

General Tso's Chicken is an iconic dish of Chinese-American cuisine that has gained popularity in several countries, especially in Latin America. Its origin dates back to the kitchens of Chinese immigrants in the United States during the 1970s, where traditional flavors were adapted with local ingredients to create a meal that would be appealing to the Western public.

It is named in honor of General Tso Tsung-tang, a celebrated Chinese military leader of the Qing dynasty, although there is no direct evidence that this recipe was part of his culinary repertoire. In different Latin American countries, it is common to hear variations of its name, such as "Pollo General Tso", "Pollo a la General Tso", or simply "Pollo General". This dish combines sweet, spicy, and salty flavors, reflecting the fusion of Chinese traditions with modern tastes.

This dish is characterized by its crispy chicken coated in a thick and flavorful sauce that usually includes ingredients like garlic, ginger, and chilies, elements widely used in traditional Chinese cuisine. Although it is not a typical dish of imperial Chinese cuisine, today in the Chinese imperial palace you can find adaptations of this classic popularized outside of China.

How to Prepare General Tso's Chicken from the Chinese Imperial Palace

Ingredients: Cornstarch, Water, Fresh Garlic, Fresh Ginger, Sugar, Soy Sauce, White Vinegar, Sherry Wine, Concentrated Chicken Broth, Grams, Boneless and Skinless Chicken, White Pepper, Egg, Green Onions, Dried Spicy Chilies.

Combine all the ingredients for the sauce in a quart-sized jar with a lid and shake gently.

Refrigerate until ready to use.

Mix the chicken, soy sauce, and pepper.

Add the egg and stir.

Add the cornstarch and mix until the chicken pieces are coated.

Fry 7 to 8 pieces of chicken at a time in oil at 350 degrees until crispy.

Drain on paper towels.

Repeat until all the chicken is fried.

Place a small amount of oil in the wok and heat to 400 degrees.

Add onions, peppers, and stir-fry for about 30 seconds.

Stir the sauce mixture and then add it to the wok.

Cook until thickened.

If it is too thick, add water little by little until the proper consistency is reached.

Add the chicken to the sauce in the wok and cook until hot and bubbly.

Serve with fried or steamed rice.

Enjoy!

General Tso's chicken from the Chinese imperial palace