General Tso’s Chicken, named after Zuo Zongtang, a Qing dynasty statesman and military leader, is a sweet and spicy deep-fried chicken dish that is popular in North American Chinese restaurants. Despite its name, the dish has no recorded connection to Zuo and is not known in Zuo’s home province, Hunan.
The dish is believed to have been invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei, who altered the original recipe to suit the tastes of “non-Hunanese people”. The dish’s popularity has led to its adoption by local Hunanese chefs and food writers.
Recipe
The traditional basic ingredients for General Tso’s Chicken include chicken, ginger, garlic, soy sauce, rice vinegar, Shaoxing wine or sherry, sugar, sesame oil, scallions, hot chili peppers, and batter. The dish is typically served hot and is often accompanied by rice.
Global Influence
While I couldn’t find specific information about General Tso’s Chicken in Malaysia, it’s worth noting that the dish’s sweet and spicy flavour profile could potentially align with the tastes of Malaysian cuisine, which often features a blend of sweet, sour, and spicy flavours. It’s possible that the dish could be found in Chinese restaurants in Malaysia, potentially with local adaptations.
References
Article curated by Suwaytha Gopal
